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Pumpkin Honey Cornbread

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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.