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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 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
Instructions
- Preheat Oven to 375 degrees.
- 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 8×8 Pyrex dish and bake for 28 minutes.
- Serve warm with Pumpkin Spice compound butter.
