Brown Butter Pumpkin Cornbread
Darn it, this recipe is so addictive especially when you add my cinnamon butter to the mix. You may make a batch every single weekend like I did when I used the excuse of constant recipe testing to ensure perfection for the blog. Glad no one in my household complained.
Servings: 8 servings
Calories: 442kcal
Ingredients
For the Cornbread:
- 1/2 stick salted butter
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2/3 cup canned pumpkin
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup canola or vegetable oil
- Shortening
For the Cinnamon Butter:
- 1/2 cup unsalted butter softened
- 4 teaspoons packed brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
For the Cornbread:
- Preheat Oven to 400 degrees.
- In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn! Remove from heat and cool.
- In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar and cinnamon until well mixed. In a separate medium sized bowl, whisk together buttermilk, canned pumpkin, eggs, vanilla extract, oil and browned butter.
- Slowly add wet mixture to dry mixture and mix together until well combined. Don't overmix.
- Coat cast iron skillet with shortening or spray with non stick baking spray until fully covered. Add cornbread mixture to skillet. Place in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.
For the Butter:
- Whip all ingredients together until smooth and fluffy. Serve with the cornbread.
Nutrition
Calories: 442kcal | Carbohydrates: 44g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 97mg | Potassium: 321mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3815IU | Vitamin C: 0.8mg | Calcium: 112mg | Iron: 1.9mg