Brown Butter Pumpkin Cornbread

Name: Brown Butter Pumpkin Cornbread
Ingredients: FOR THE CORNBREAD:; 1/2 sticks Salted Butter; 1 cup All-purpose Flour; 1 cup Corn Meal; 1 Tablespoon Baking Powder; 1/2 cups Granulated Sugar; 1/4 teaspoons Ground Cinnamon; 3/4 cups Buttermilk; 2/3 cups Canned Pumpkin; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 1/4 cups Canola Oil; FOR THE CINNAMON BUTTER:; 1/2 cups Unsalted Butter, Softened; 4 teaspoons Packed Brown Sugar; 1/4 teaspoons Ground Cinnamon

16 ingredients

8 steps

Ingredients

FOR THE CORNBREAD:
1/2 sticks Salted Butter
1 cup All-purpose Flour
1 cup Corn Meal
1 Tablespoon Baking Powder
1/2 cups Granulated Sugar
1/4 teaspoons Ground Cinnamon
3/4 cups Buttermilk
2/3 cups Canned Pumpkin
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
1/4 cups Canola Oil
FOR THE CINNAMON BUTTER:
1/2 cups Unsalted Butter, Softened
4 teaspoons Packed Brown Sugar
1/4 teaspoons Ground Cinnamon

Directions

1

For the cornbread:
2

Preheat oven to 400°F.
3

In a saute pan, melt butter over medium heat and wait until butter begins to brown slightly. Be careful not to burn it. Remove from heat and cool.
4

In a large bowl, whisk together all-purpose flour, cornmeal, 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.
5

Slowly add wet mixture into dry mixture and mix together until well combined.
6

Coat a large (10-12 inch size) 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 or until cornbread is done. Remove from oven and serve.
7

For the butter:
8

Whip all ingredients together until smooth and fluffy. Serve with the cornbread.