In keeping with the season as we move along through another year, here's a tasty recipe that I found and made over the weekend. I have never been a big cornbread lover but this one made me change my mind. And it goes great with ham and cheddar soup.
This one is from thecomfortofcooking.com
Pumpkin Honey Cornbread
You will need:
1/4 c melted butter
1/3 c sugar
1 Tbsp Honey (I used 1-1/2 Tbsps.)
1 large egg
1/4 cup buttermilk
1/4 cup pumpkin puree
1/4 tsp salt (optional)
1/2 c yellow cornmeal
1/2 c flour
Preheat oven to 350 degrees.
In a medium bowl, stir butter, sugar, and honey together. Whisk in the egg. Add baking soda, buttermilk, and pumpkin puree. (BTW, I use a powdered form of buttemilk and add the water with the wet ingredients). Add salt, cornmeal and flour. Mix until the flour disappears, do not over-mix.
Put the batter is a greased (I use spray) 8 inch baking dish, smooth out top. Bake for 25 minutes or until the top is golden brown. I took mine out at 22 minutes. My oven runs a little hot.
Prick the center with a toothpick, if it isn't clean, bake for another 5 minutes.
Serve with additional honey and butter, if desired. (Are they kidding, of course it's desired).
As I said, this is wonderful with ham and cheese soup. Or ham and cheese anything really. Craig said it would make a great dessert; I'm not so sure about that. It is cornbread, after all.
Added to Toni's Recipe Box
Wishing you all a warm and cozy winter
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Re/Max Sunset Realty
727-237-0083
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