How To Make Pumpkin Cornbread with Whipped Jalapeño Butter
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Serves:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/4 cup melted butter
- 2 eggs
- whipped jalapeño butter:
- 1/2 cup unsalted butter, softened
- 1 jalapeño, seeded and finely chopped
- 1/4 tsp salt
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, mix together the pumpkin puree, milk, melted butter, and eggs.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Pour the batter into the prepared baking dish and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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While the cornbread is baking, prepare the whipped jalapeño butter by combining the softened butter, chopped jalapeño, and salt in a bowl. Whip until well combined and fluffy.
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Serve the warm cornbread with a dollop of whipped jalapeño butter on top.
Nutrition
- Calories : 310kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 95mg
- Sodium : 470mg
- Total Carbohydrates : 43g
- Dietary Fiber : 3g
- Sugars : 11g
- Protein : 6g
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