This savory pumpkin cornbread is an excellent companion to your fall chili or pot of beans. Drizzle honey on a slice of warm pumpkin cornbread for a sweet and savory treat. This cornbread is perfect for any meal!
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
3/4 ts. salt
1 cup pumpkin puree
1/2 cup sour cream
1/3 up. brown sugar
1/4 cup butter, melted
2 eggs
Instructions
Preheat oven to 400. Grease a muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
In a separate bowl, stir together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, mixing each one in well. Pour pumpkin mixture into the dry ingredients and stir until just combined.
Spread batter in prepared muffin tins and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cornbread cool before removing from pan. Enjoy!
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