Pumpkin Cornbread with Compound Butter

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Being a food blogger is kinda funny. Everyone is eating ice cream and grilling in August, but food bloggers always have to be one step ahead of the game. I created this pumpkin cornbread, my first recipe of the fall in mid August, but I know I am behind in the game. I would be willing to bet most of the bloggers I follow are already thinking Christmas. I know , its crazy, but it’s how it goes! We want to make sure our recipes are tried and tested before sharing with you!

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This recipe is a fun twist on traditional cornbread. When I think pumpkin bread I think sweet quick breads better fit for dessert, but corn bread I usually eat at dinner with savory soups. That play on sweet and savory is what got me thinking about compound butter.

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The honey cinnamon butter is pretty traditional and most people always associate honey with cornbread. Chipotle on the other hand is a little more unusual, but I have found that chipotle and pumpkin pair well together. Both butter recipes have been doubled or halved, and freeze well,  just shape into logs in plastic wrap a freeze.

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Pumpkin Cornbread with Compound Butter

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup canola oil
  • 2 tablespoons honey
  • ⅓ cup milk
    Honey Butter
  • 1/2 cup salted butter at room temperature
  • 3 Tablespoons honey
  • 1/4 teaspoon cinnamon
    Chipotle Butter
  • 1/2 cup salted butter at room temperature
  • 1 chipotle in adobo pepper
  • 2 tablespoons chopped chives

Instructions

  • Preheat the oven to 400 degrees. Butter a 9 inch pie or cake pan and set aside.
  • Combine the dry ingredients in a bowl well.
  • Beat the eggs well and add in pumpkin puree, oil, honey and milk, whisk until well combine.
  • Add the dry mixture into the wet and mix just until combined, do not over-mix.
  • Pour the mixture into the pan and bake for 20 minutes or until a toothpick comes out clean.
  • Honey Butter: Mix all ingredients well in a small bowl. Serve immediately or shape into a log in plastic wrap and refrigerate or freeze until ready to use.
  • Chipotle Butter: Finely chop chipotle pepper. Add to a small bowl with other ingredients. Stir until well combined. Serve immediately or refrigerate or freeze until ready to use.
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    http://blondegirlcravings.com/2015/09/21/pumpkin-cornbread-with-compound-butter/

    Cornbread recipe source Give Recipe.com

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