Pumpkin Spice Cornbread

Chef Tony Reed
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Side

All the favorite flavors of fall come together in this homemade Pumpkin Spice Cornbread recipe. 

Chef Tony tops things off with a Pumpkin Spice compound butter you'll want to keep around and slap on pretty much anything. 

Check out more of Chef Tony's recipes over on Youtube.

Pumpkin Spice Cornbread

Ingredients

  • 1 cup All-Purpose Flour
  • 1 cup Cornmeal
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tbsp Spiceology Pumpkin Spice
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Butter, Unsalted, Melted
  • 1 cup Pumpkin Puree from a can
  • 1/2 cup Sour Cream
  • 2 Eggs

Directions

  1. Preheat Oven to 375°.

  2. In a mixing bowl combine the flour, cornmeal, baking soda, baking powder, salt, and Spiceology Pumpkin Spice blend. Mix well.
  3. In a separate bowl combine brown sugar, butter, pumpkin puree, sour cream, and eggs and mix well. - Combine the two bowls and stir well.
  4. Pour into a 8x8 Pyrex dish and bake for 28 minutes.
  5. Serve warm with Pumpkin Spice compound butter.
Recipe Products
Blend

Pumpkin Spice

Key Ingredients

Cinnamon, Nutmeg, Clove