Tuesday, November 27, 2012

Pumpkin Honey Cornbread

Wow my 200th post! Didn't see that one coming. 200th post means this recipe has to be good and it is. I am very picky about my cornbread. I do not like it dry or crumbly which unfortunately a lot of cornbread's tend to be. This recipe is super moist, almost like cake. This is my favorite cornbread recipe I have found so far.

I made this cornbread for Thanksgiving #2. We went to a friends house to watch some football and completely stuff our faces with food. Everybody brought a dish. Mashed potatoes. Green bean casserole. Sweet potato casserole. Deep fried turkey. Stuffing. Bean dip. Cranberry sauce. Bread rolls. Chocolate peanut pie. Good lord...so much good food.

1/4 c. melted butter
1/3 c. sugar
1 Tbsp. honey
1 large egg
1/4 tsp. baking soda
1/4 c. buttermilk
1/4 c. pumpkin puree
1/4 tsp. salt
1/2 c. yellow cornmeal
1/2 c. flour

1. Preheat the oven to 350 degrees. Grease 9-inch baking dish.
2. In a medium bowl, combine butter, sugar and honey.

3. Add egg.

4. Add baking soda, buttermilk and pumpkin puree.

5. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.

6. Place in greased baking dish and bake for about 20 minutes until top is golden brown. (Prick the center with a toothpick and if not clean, bake for about 5 more minutes).

7. Stuff face!

Original Recipe

Might also enjoy:
Avocado Mango Salsa
Seared Salmon with
Red Pepper Pesto
Homemade Pumpkin Pie

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