Pumpkin Cornbread
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Pumpkin Cornbread
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The fall twist on this classic southern dish combines the perfect fluffy texture of a melt-in-your-mouth cornbread with the nutty yet sweet flavor of a pumpkin bread.
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Ingredients
Pumpkin Cornbread Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs room temperature
- 1/4 cup butter melted
- 1 tablespoon fresh sage finely chopped
Honey Mustard Butter Ingredients
- 1/2 cup unsalted butter softened
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoons black pepper
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Instructions
- Preheat the oven to 400°F. Spray or grease an 8 inch square baking dish. Set aside. In a large bowl, add cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg. Whisk well to combine.
- In a separate bowl, add the eggs, pumpkin, buttermilk, melted butter, and stir until combined. Add the cornmeal mixture to the wet batter, fold together until combined, do not over mix. Sprinkle in the chopped sage and gently fold into batter.
- Pour batter into the prepared baking dish and use a spatula to even out the batter on top. Bake in the oven for 20-25 minutes. Check for doneness with a toothpick. Take the cornbread out of the oven and allow it to cool.
- While that cools, grab a bowl and add the softened butter, honey, dijon, and pepper. Mix together until combined. Once the cornbread has cooled, slice and serve slightly warm with the Honey Mustard Butter on the side. Enjoy!
Notes
- Storage - Store the leftover pumpkin cornbread in an airtight container at room temperature for up to 3 days. Make sure the cornbread has cooled completely before covering.
- Storage - Store the leftover pumpkin cornbread in an airtight container at room temperature for up to 3 days. Make sure the cornbread has cooled completely before covering.
- If you want it to keep longer you can store it in the fridge for up to a week, or in the freezer for up to 3 months. Reheat in the microwave.
- If you want it to keep longer you can store it in the fridge for up to a week, or in the freezer for up to 3 months. Reheat in the microwave.
Nutrition Information
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Calories
373kcal
(19%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
287mg
(12%)
Potassium
340mg
(10%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
3035IU
(61%)
Vitamin C
1mg
(1%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 287mg | 12% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3035IU | 61% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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