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Honey Pumpkin Cornbread
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Description
Pumpkin puree does not only have to be used n the fall. Change up your cornbread by combining honey and pumpkin pure for a truly moist cornbread.
Ingredients
- ¼ cups Butter, Melted
- ⅓ cups Sugar
- 1 Tablespoon Honey
- 1 whole Egg
- ¼ teaspoons Baking Soda
- ¼ cups Buttermilk
- ¼ cups Pumpkin Puree
- ¼ teaspoons Salt
- ½ cups Cornmeal
- ½ cups All-purpose Flour
- ½ cups Frozen Corn, Thawed
Preparation
Preheat oven to 350ºF.
In a medium bowl, combine melted butter, sugar and honey. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin purée. Add salt, cornmeal, and flour. Mix well but do not overdo it. Mix in corn.
Add batter to a greased 8-inch baking dish. Smooth out mixture. Bake for 21–23 minutes, or until top is golden brown. Prick center with a toothpick; it should come out clean. If not, continue to bake a couple of minutes at a time until toothpick comes out clean.
More Recipes from Peter - from "Feed Your Soul Too"
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