When the holidays roll around, many people have favorite dishes that they make year after year. But why not change things up a bit this holiday season? Instead of your standard cornbread, try out this recipe for pumpkin cornbread. Topped with a cinnamon-honey butter, this recipe from HHS Chef Trula Hepner is sure to be a hit at any holiday table.
By Chef Trula Hepner
Serves 6
For the Cornbread:
For the Cinnamon-Honey Butter:
Preheat the oven to 375°F. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Form a well in the center of the mixture and set aside.
In a separate bowl, add the brown sugar and break up so there aren't any clumps. Once smooth, add the melted butter, honey, molasses, and pumpkin and whisk to combine. Mix in creamed corn and eggs until well blended. Pour the pumpkin mixture into the well of the flour mixture, then fold with a rubber spatula until the mixture is well-combined and no streaks of flour remain.
Coat an 8x8-inch baking dish with melted butter or cooking spray. Pour the batter into the pan in an even layer and bake 25 to 30 minutes or until a toothpick comes out clean when inserted into the center. Let cool on a wire rack.
While the bread is cooking, prepare the cinnamon-honey butter. In a mixing bowl or stand mixer, whip the butter until smooth. Add honey, salt, powdered sugar, and cinnamon and mix on low speed until combined. Then increase mixer speed and whip the mixture until light and fluffy, about 2 to 3 minutes.
To serve, top a square of the cornbread with a dollop of the butter.