Description
Make this flavorful Skilled Pumpkin Cornbread with Cinnamon Maple Butter for your next fall feast or Thanksgiving dinner. Inspired by The Pit Authentic BBQ Restaurant in Raleigh, NC, this is as good as it gets!
Ingredients
Units
Scale
For the Pumpkin Cornbread:
- 1 1/4 cups corn meal
- 1 cup (~ 5 oz) all purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup (about 1 3/4 oz sugar)
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1/8 teaspoon cinnamon
- Pinch of nutmeg
- 1 tablespoon unsalted butter
For the Cinnamon Maple Butter:
- 2 sticks of butter (1/2 lb)
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 400 degrees F.
- In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the eggs, sugar, buttermilk, and pumpkin puree until well combined. Then, slowly stir in the dry ingredients.
- Place the butter in a skillet and place in the preheated oven for a minute, or until the butter melts. Take the skillet out of the oven and pour the batter in. Smooth the top with the back of a spoon or a rubber spatula.
- Bake until golden, about 30 minutes or until a toothpick comes out clean. Let cool 10 minutes and then cut.
- As the cornbread cools, prepare the butter.
- In a medium-sized bowl, beat all of the butter ingredients until smooth.
- Taste and add more cinnamon if desired.
- Transfer the butter to a container and chill until ready to use.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer