Pumpkin Cornbread

Adapted from Serious Eats Moist and Tender Brown Butter Cornbread Recipe

Guest Chef: Nicki

Location: Bay Area California

Recipe: Moist and Tender Brown Butter Cornbread by Serious Eats

Why this Recipe Was Selected: “We love cornbread in this house so I wanted to challenge myself and make my favorite cornbread recipe seasonal. The pumpkin is subtle but still present and the corn bread is perfectly moist and tender.” ~ Nicki

Pumpkin Cornbread

Recipe yields 6-8 servings

Ingredients

• 6 tbsp. unsalted butter

• 1 c. fine yellow cornmeal

• 1 c. all purpose flour

• 1/3 c. brown sugar

• 1 tsp. kosher salt

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 2 eggs

• 1/2 c. sour cream

• 1 c. pumpkin puree

• 1 tsp. cinnamon

• Honey, for serving

Instructions

• Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 to 20 minutes (you can measure your wet and dry ingredients while waiting). Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.

• Combine cornmeal, flour, brown sugar, salt, cinnamon, baking powder, and baking soda in a large bowl. Add eggs, sour cream, and pumpkin puree to a second bowl and whisk together. Whisking constantly, slowly drizzle in reserved browned butter. Stir wet ingredients into dry ingredients until just combined.

• Swirl the hot skillet to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly, then return to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes.

• Let cool 10 minutes, drizzle with honey and enjoy!