Cozy Pumpkin Cornbread with Browned Butter Recipe

When you think of cozy fall evenings, nothing quite beats the aroma of freshly baked Pumpkin Cornbread with Browned Butter wafting through your home. Imagine biting into a warm piece, the buttery crumb melting in your mouth while hints of pumpkin spice dance on your palate. It’s like autumn wrapped in a deliciously fluffy hug.

This recipe isn’t just about satisfying your taste buds; it’s a nostalgic trip down memory lane. Picture family gatherings where laughter fills the air, and this cornbread becomes the star of the meal. Whether it’s served alongside chili or as part of a holiday feast, every bite promises to evoke smiles and happy memories.

I remember the first time I made this Pumpkin Cornbread; my friends devoured it in seconds and insisted I write down the recipe for them.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cornmeal: Opt for medium-ground cornmeal for the best texture; it creates that perfect crumbly consistency.

• Pumpkin Puree: Use canned pumpkin puree for convenience but ensure it’s pure pumpkin, not pie filling.

• Brown Sugar: Dark brown sugar adds a deeper molasses flavor that complements pumpkin beautifully.

• Baking Powder: Fresh baking powder ensures your cornbread rises perfectly; old powder can lead to dense bread.

• Unsalted Butter: Using unsalted butter allows you to control the saltiness better; plus, we’re browning it for extra flavor!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Cornbread with Browned Butter

Get ready to transform simple ingredients into a delightful masterpiece with these easy steps!

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking dish with nonstick spray or butter.

Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter until it turns golden brown and smells nutty. Keep an eye on it; burnt butter isn’t our friend here!

Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, and a pinch of salt until well combined. This step ensures even distribution of flavors.

Add Wet Ingredients: Pour in the pumpkin puree and browned butter into the dry mixture. Add milk and eggs next. Mix everything until just combined; be careful not to overmix—this keeps your cornbread light and fluffy.

Pour and Bake: Transfer the batter into your prepared baking dish. Smooth out the top gently with a spatula and pop it into the oven for about 20-25 minutes or until golden brown and a toothpick comes out clean from the center.

Cool and Serve: Let your cornbread cool in the pan for 10 minutes before slicing. Serve warm with a pat of butter or drizzle of honey on top—pure bliss!

Now that you have all these sweet details about making Pumpkin Cornbread with Browned Butter, get ready for some serious kitchen action! Happy baking!

Content: The secret to perfect pumpkin cornbread lies in the balance of moisture and texture. Use fresh pumpkin puree for a creamier, more flavorful result. I learned this when my first batch turned out too dry, and I had to salvage it with butter.

Tip two: Add spices like cinnamon or nutmeg to enhance the warm flavors. I remember the first time I tried it; everyone couldn’t stop raving about how cozy it tasted.

Tip three: Don’t overmix your batter! Mixing too much can lead to tough bread. The first time I made this mistake, the cornbread felt more like a brick than a fluffy treat.

Perfecting the Cooking Process

Preheat your oven while you mix your ingredients for a seamless cooking process. Bake the pumpkin cornbread until golden brown and a toothpick comes out clean, ensuring it’s evenly cooked.

Add Your Touch

Feel free to swap in different types of cornmeal or add in extras like jalapeños for some heat. You can also use maple syrup instead of sugar for a unique sweetness.

Storing & Reheating

Store leftover pumpkin cornbread in an airtight container at room temperature for up to three days. Reheat slices in the microwave or toaster oven to preserve their delightful texture.

I remember making this recipe during fall gatherings with friends; they never left without asking for seconds. It’s always heartwarming to see everyone enjoy something you created from scratch.

FAQ

Can I use canned pumpkin for pumpkin cornbread? Yes, canned pumpkin works well and saves time without sacrificing flavor.

What can I serve with pumpkin cornbread? Pumpkin cornbread pairs beautifully with soups, stews, or as a side at Thanksgiving dinner.

How do I know when my cornbread is done baking? Insert a toothpick in the center; it should come out clean when fully baked.

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Pumpkin Cornbread with Browned Butter

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Pumpkin Cornbread with Browned Butter is the ultimate autumn treat that embodies cozy evenings and warm gatherings. This delightful cornbread features a buttery crumb infused with pumpkin spice, creating a comforting flavor that pairs perfectly with soups or as a stand-alone snack. Ideal for family meals or holiday feasts, this recipe is easy to prepare and sure to evoke fond memories around the table. With its golden crust and soft interior, every slice delivers warmth and nostalgia in each bite.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup medium-ground cornmeal
• 1 cup all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup dark brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (browned)
• 2 large eggs
• 1/2 cup milk

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
2. In a saucepan over medium heat, melt the butter until golden brown, then remove from heat.
3. In a large bowl, combine cornmeal, flour, brown sugar, baking powder, and salt.
4. Add the pumpkin puree, browned butter, eggs, and milk to the dry ingredients; mix until just combined.
5. Pour the batter into the prepared dish and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
6. Let cool for 10 minutes before slicing; serve warm with butter or honey.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 180
• Sugar: 9g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For added flavor, incorporate spices such as cinnamon or nutmeg. Use room temperature ingredients for better mixing consistency. Consider adding jalapeños for a spicy twist or substitute maple syrup for sweetness.