Description
A moist cornbread recipe featuring the nutty flavor of brown butter and the seasonal taste of pumpkin.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 2 large eggs
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking pan.
- Melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat immediately and let cool slightly.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, pumpkin puree, and eggs.
- Pour the slightly cooled brown butter into the wet ingredients and whisk until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving.
Notes
- For extra flavor, add 1 teaspoon of ground cinnamon to the dry ingredients.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: brown butter, pumpkin, cornbread, sweet cornbread, fall baking