Name: Pumpkin Cornbread with Whipped Jalapeño Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup canned pumpkin puree; 1/2 cup milk; 1/4 cup melted butter; 2 eggs; whipped jalapeño butter:; 1/2 cup unsalted butter, softened; 1 jalapeño, seeded and finely chopped; 1/4 tsp salt

Pumpkin Cornbread with Whipped Jalapeño Butter Recipe

Lesley Mitchum Modified: November 12, 2023

Photos of Pumpkin Cornbread with Whipped Jalapeño Butter Recipe

How To Make Pumpkin Cornbread with Whipped Jalapeño Butter

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup canned pumpkin puree
1/2 cup milk
1/4 cup melted butter
2 eggs
whipped jalapeño butter:
1/2 cup unsalted butter, softened
1 jalapeño, seeded and finely chopped
1/4 tsp salt

Instructions

Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, mix together the pumpkin puree, milk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the whipped jalapeño butter by combining the softened butter, chopped jalapeño, and salt in a bowl. Whip until well combined and fluffy.
Serve the warm cornbread with a dollop of whipped jalapeño butter on top.

Nutrition

Calories : 310kcal
Total Fat : 12g
Saturated Fat : 7g
Cholesterol : 95mg
Sodium : 470mg
Total Carbohydrates : 43g
Dietary Fiber : 3g
Sugars : 11g
Protein : 6g

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