Pumpkin not only adds wonderful flavor to this cornbread, it also gives it a moist, tender crumb and beautiful orange hue.
Ingredients
INGREDIENTS
All Purpose Flour
Baking powder
Baking soda
buttermilk
canned pumpkin puree
grated orange zest
Honey
large eggs
Sea salt
sugar
unsalted butter
Yellow cornmeal
Directions
DIRECTIONS
Preheat the oven to 400°F. Lightly butter a 9-inch square-baking pan.
Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a bowl. Whisk together the pumpkin puree, eggs, butter, honey, buttermilk and orange zest in a separate bowl. Stir the flour mixture into the pumpkin mixture until moistened
Bake until the cornbread pulls away from the sides of the pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pan 5 minutes. Remove from the pan and cook on a wire rack at least 10 minutes before cutting.
