Honey Pumpkin Cornbread

Name: Honey Pumpkin Cornbread
Ingredients: 1/4 cups Butter, Melted; 1/3 cups Sugar; 1 Tablespoon Honey; 1 whole Egg; 1/4 teaspoons Baking Soda; 1/4 cups Buttermilk; 1/4 cups Pumpkin Puree; 1/4 teaspoons Salt; 1/2 cups Cornmeal; 1/2 cups All-purpose Flour; 1/2 cups Frozen Corn, Thawed

11 ingredients

3 steps

Ingredients

1/4 cups Butter, Melted
1/3 cups Sugar
1 Tablespoon Honey
1 whole Egg
1/4 teaspoons Baking Soda
1/4 cups Buttermilk
1/4 cups Pumpkin Puree
1/4 teaspoons Salt
1/2 cups Cornmeal
1/2 cups All-purpose Flour
1/2 cups Frozen Corn, Thawed

Directions

1

Preheat oven to 350°F.
2

In a medium bowl, combine melted butter, sugar and honey. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin puree. Add salt, cornmeal, and flour. Mix well but do not overdo it. Mix in corn.
3

Add batter to a greased 8-inch baking dish. Smooth out mixture. Bake for 21-23 minutes, or until top is golden brown. Prick center with a toothpick; it should come out clean. If not, continue to bake a couple of minutes at a time until toothpick comes out clean.