Best Pumpkin Cornbread With Whipped Jalapeño Butter Recipes

Pumpkin Cornbread image

Provided by Erin Jeanne McDowell

Categories side-dish

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

Nonstick cooking spray
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground cloves
A few gratings fresh nutmeg
1/3 cup canola or vegetable oil
2 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
2 large eggs
1 cup pumpkin puree
Flaky sea salt, for sprinkling
Butter and honey, for serving

Steps:

Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.

Pumpkin Cornbread image

Provided by Martha Stewart

Number Of Ingredients 11

2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup canned pumpkin puree
2 cups nonfat buttermilk
4 large egg whites
1 tablespoon unsalted butter, melted
1/4 cup molasses
Vegetable oil spray

Steps:

Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.