Brown Butter Pumpkin Cornbread Recipe

Name: Brown Butter Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: FOR THE CORNBREAD:; 1/2 sticks Salted Butter; 1 cup All-purpose Flour; 1 cup Corn Meal; 1 Tablespoon Baking Powder; 1/2 cups Granulated Sugar; 1/4 teaspoons Ground Cinnamon; 3/4 cups Buttermilk; 2/3 cups Canned Pumpkin; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 1/4 cups Canola Oil; FOR THE CINNAMON BUTTER:; 1/2 cups Unsalted Butter, Softened; 4 teaspoons Packed Brown Sugar; 1/4 teaspoons Ground Cinnamon

Servings: persons

FOR THE CORNBREAD:
1/2 sticks Salted Butter
1 cup All-purpose Flour
1 cup Corn Meal
1 Tablespoon Baking Powder
1/2 cups Granulated Sugar
1/4 teaspoons Ground Cinnamon
3/4 cups Buttermilk
2/3 cups Canned Pumpkin
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
1/4 cups Canola Oil
FOR THE CINNAMON BUTTER:
1/2 cups Unsalted Butter, Softened
4 teaspoons Packed Brown Sugar
1/4 teaspoons Ground Cinnamon

1
For the cornbread:
2
Preheat oven to 400u00b0F.
3
In a saute pan, melt butter over medium heat and wait until butter begins to brown slightly. Be careful not to burn it. Remove from heat and cool.
4
In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sugar and cinnamon until well mixed. In a separate medium sized bowl, whisk together buttermilk, canned pumpkin, eggs, vanilla extract, oil and browned butter.
5
Slowly add wet mixture into dry mixture and mix together until well combined.
6
Coat a large (10-12 inch size) cast iron skillet with shortening or spray with non stick baking spray until fully covered. Add cornbread mixture to skillet. Place in oven for 22-25 minutes or until cornbread is done. Remove from oven and serve.
7
For the butter:
8
Whip all ingredients together until smooth and fluffy. Serve with the cornbread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CORNBREAD:, 1/2 sticks Salted Butter, 1 cup All-purpose Flour, 1 cup Corn Meal, and more.

Yes, Brown Butter Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Pumpkin Cornbread

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