Pumpkin Honey Cornbread
Ingredients
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1 tbsp. honey
- 1 large egg
- 1/4 tsp. baking soda
- 1/4 cup buttermilk
- 1/4 cup pumpkin puree
- 1/4 tsp. salt
- 1/2 cup yellow cornmeal
- 1/2 cup flour
- 1 tbsp. butter, to grease the skillet
Instructions
- Place iron skillet in oven and pre-heat to 350°F.
- In a medium bowl, stir butter, sugar and honey together; whisk in egg.
- Whisk in baking soda, buttermilk and pumpkin puree.
- Add salt, cornmeal, and flour.
- Do not overmix; as soon as the flour disappears, stop mixing.
- Carefully remove the hot skillet from the oven.
- Coat the bottom and sides of the hot skillet with 1 tbsp. butter.
- Add batter to a skillet and smooth out the batter.
- Bake for 25 minutes, or until top is golden brown.
- Prick the center with a toothpick and if not clean, bake for about 5 more minutes.
- Serve with additional honey and butter, if desired.
Notes
Feel free to use the baking dish of your choice should an iron skillet not be available.