Pumpkin Cornbread With Whipped Butter Food

PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
• Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
• Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.

PUMPKIN CORN BREAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

PUMPKIN CORNBREAD

Steps:

• Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
• Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.

PUMPKIN CORNBREAD WITH WHIPPED JALAPEñO BUTTER

Steps:

• Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the pan and bake for 50 mins-1 hr until golden.
• Meanwhile, prepare the whipped jalapeño butter. Beat the butter with the jalapeños and the liquid from the jar using an electric whisk, until the mixture has turned light and pale. Season to taste.
• Once the cornbread is cooked, serve warm or leave to cool, with the jalapeño butter on the side to spread over. The cornbread will keep in an airtight container for up to three days, or frozen for two-three months. The butter will keep in the fridge, covered, for up to one week.

PUMPKIN CORNBREAD

Steps:

• Preheat oven to 400° and grease a 9" square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
• In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
• Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
• In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.

PUMPKIN CORNBREAD WITH WHIPPED BUTTER

Steps:

• Preheat the oven to 375°F.
• In a mixing bowl combine the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice and brown sugar.
• In another bowl whisk together the pumpkin, eggs, buttermilk, 1/4 cup melted butter, and vegetable oil.
• Combine the wet ingredients with the dry ingredients and fold the batter just until combined. The batter will be thick, but easy to stir by hand.
• Place the remaining 2 Tbsp. of butter in an 8x8-inch square baking pan or cast iron skillet. Place the pan in the preheated oven for about 2 minutes or until the butter is melted.
• Take the pan out and pour the cornbread batter over the melted butter. Smooth the top and place back in the oven until the top is golden and a toothpick inserted in the middle comes out clean, about 23 minutes.
• While the cornbread cools, make the whipped butter. Using a hand mixer, beat all ingredients until smooth and creamy. Serve with the cornbread and enjoy with your favorite Fall meals!