Side dishe for 12
Pumpkin Chipotle Cornbread
Pumpkin cornbread combines cornmeal, chipotle, and buttermilk, then bakes into a moist, lightly sweet side.
$0.32per serving $
30 minstart to table
12servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup pumpkin purée
- 1/2 cup 1 stick melted butter (optional)
- 3 1/2 chipotles in adobo
- 1 cup buttermilk
- butter and honey (optional)
Steps
- Heat the oven to 375 F and grease a 9-inch square baking pan with butter.
- Whisk the cornmeal, flour, brown sugar, baking powder, and salt in a large bowl.
- Whisk the eggs, pumpkin, melted butter, chopped chipotles, and buttermilk in another bowl.
- Stir the wet mixture into the dry mixture until just combined, then spread it in the pan.
- Bake for 20 to 22 minutes until the center is firm and the cornbread is cooked through.
- Cool the cornbread for 5 minutes before cutting.
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