Best Pumpkin Cornbread With Whipped Jalapeño Butter Recipes

PUMPKIN CORNBREAD

Pumpkin Cornbread image

Pumpkin Cornbread from Delish.com is an absolute must try this fall.

Categories pumpkin cornbread fall recipes homemade cornbread pumpkin recipes side dishes honey butter sweet cornbread

Time 35m

Yield 8-10

Number Of Ingredients 19

Ingredients

For the cornbread
Cooking spray, for pan
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
3/4 tsp. salt
1 c. pumpkin puree
1/2 c. sour cream
1/3 c. brown sugar
1/4 c. melted butter
2 eggs
For the whipped honey butter
1/2 c. butter, softened
2 tbsp. honey
1 tsp. salt
1/4 tsp. ground cinnamon

Steps:

Preheat oven to 400° and grease a 9" square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.

PUMPKIN CORNBREAD WITH WHIPPED JALAPEñO BUTTER

Pumpkin cornbread with whipped jalapeño butter image

Spread a wedge of cornbread with some spiced jalapeño butter for a knockout combination served with a chilli con carne. It's fantastic sharing food

Provided by Liberty Mendez

Categories Dinner

Time 1h10m

Number Of Ingredients 11

Ingredients

50g salted butter, melted, plus extra for the pan
300g fine semolina or polenta
150g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
2 large eggs
425g pumpkin purée
250ml buttermilk or natural yogurt
2 red chillies, seeds removed and finely chopped
150g butter, softened
25g sliced jalapeños from a jar, roughly chopped, plus 2 tbsp liquid from the jar

Steps:

Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the pan and bake for 50 mins-1 hr until golden.
Meanwhile, prepare the whipped jalapeño butter. Beat the butter with the jalapeños and the liquid from the jar using an electric whisk, until the mixture has turned light and pale. Season to taste.
Once the cornbread is cooked, serve warm or leave to cool, with the jalapeño butter on the side to spread over. The cornbread will keep in an airtight container for up to three days, or frozen for two-three months. The butter will keep in the fridge, covered, for up to one week.

Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium

PUMPKIN CORN BREAD

Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.