Pumpkin Spice Cornbread
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
30 minutes
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.
Author: Chef Tony Reed
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
Preheat Oven to 375°.
- In a mixing bowl combine the flour, cornmeal, baking soda, baking powder, salt, and Spiceology Pumpkin Spice blend. Mix well.
- In a separate bowl combine brown sugar, butter, pumpkin puree, sour cream, and eggs and mix well. - Combine the two bowls and stir well.
- Pour into a 8x8 Pyrex dish and bake for 28 minutes.
- Serve warm with Pumpkin Spice compound butter.
