Pumpkin Cornbread With Whipped Jalapeño Butter Food

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

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 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.

EASY PUMPKIN CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
• Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.