The best of two worlds with this recipe. Homemade cornbread mixed with a taste of fall. With the holidays coming up, this recipe will make a wonderful snack or side to go with the family dinner.
1 can of pumpkin or 1.5 cups of pumpkin in a food processor
1 cup corn meal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ cup butter
2 eggs
1/3 cup honey
1 tsp cinnamon
1 tsp sea salt
1 tsp pumpkin spice
½ tsp pumpkin extract
Heat the oven to 400° and line a 9 x 9-inch baking pan with parchment paper or cooking spray.
Melt the butter in a medium sauté pan over medium-high heat. Stir frequently until golden brown and then pour into a bowl. In a separate mixing bowl, whisk together the flour, cornmeal, baking powder, cinnamon, baking soda, pumpkin spice and sea salt until combined.
Add the melted butter, pumpkin puree, honey and pumpkin extract in a separate bowl. Whisk the wet ingredients until combined, then add the eggs and whisk them in. Then stir in the dry ingredients and mix. Batter may be a little lumpy.
Pour the batter evenly into the pan, using a spatula to spread the top until it is even. Bake for 20 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Let it cool for at least 15 minutes. Drizzle a little extra honey on top and enjoy! Makes 16 servings.
Calories: 160 Protein: 3g Carbs: 22g Fat: 7g Sugar: 7g Sodium: 41g
