Have you ever felt the chill of autumn air and craved something that embodies that cozy, pumpkin-spiced vibe? Honestly, there’s just something magical about the aroma of this moist pumpkin cornbread wafting through the house—it’s like wrapping yourself in a warm, delicious hug. Oh, and last Tuesday, while sipping a pumpkin latte, I thought, why not pair it with this cornbread? Let’s just say, it was a match made in fall heaven.
Steps
- Preheat your oven to 400°F and line a 9 x 9-inch baking pan with parchment paper for easy removal of the cornbread.
- Melt the butter in a medium sauté pan over medium-high heat. Stir frequently until the butter foams and turns golden brown with a nutty aroma, then transfer it immediately to a heat-safe bowl to prevent burning.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, cinnamon, baking soda, and sea salt until well mixed.
- Form a well in the center of the dry ingredients and pour in the browned butter, pumpkin puree, and honey. Briefly whisk these wet ingredients together, then add the eggs and incorporate until just combined, avoiding over-mixing.
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool on a wire rack for at least 15 minutes before slicing. Serve and enjoy your warm pumpkin cornbread!
Ingredients
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
FAQ
- Can I make this pumpkin cornbread gluten-free?
- Yes, you can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of regular all-purpose flour.
- What can I add to customize the pumpkin cornbread?
- Feel free to add nuts, dried fruit, or cheese to the batter. Some popular choices include walnuts, pecans, cranberries, and sharp cheddar.
- How should I store leftover pumpkin cornbread?
- Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Can I bake this cornbread in a cast-iron skillet?
- Absolutely! You can brown the butter in a cast-iron skillet, then add the batter and bake it in the hot skillet to create a delicious crust.
- What herbs or spices can I add to enhance the flavor?
- You can experiment by adding rosemary, thyme, or sage, or spices like ginger, nutmeg, or allspice to add more depth to the flavor.
Tips
- Brown the Butter Carefully: Browned butter adds a rich, nutty flavor to the cornbread, but be sure to keep a close eye on it to prevent burning. The transition from golden brown to burned can happen quickly, so remove it from heat as soon as it reaches the right color and aroma.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing the batter can lead to a denser texture, which may affect the light and fluffy quality of the cornbread.
- Try Cooking in a Cast-Iron Skillet: For an extra-crispy bottom crust, consider using a cast-iron skillet. Preheat the skillet in the oven, then add the batter to the hot skillet and bake as directed.
- Experiment with Mix-Ins: Customize your cornbread by adding herbs like rosemary or thyme, or mix in nuts, dried fruits, or cheese for added flavor and texture. This can make the cornbread more versatile and suited to your personal taste.
Equipment
- 9 x 9-inch Baking Pan
- Parchment Paper
- Medium Sauté Pan
- Wire Cooling Rack
