This pumpkin cornbread rocks hard. Soft, moist, fluffy and alarmingly moreish, and that’s just the cornbread!
Wait til you try it drenched in honey whisky butter and maple syrup – truly epic.
Much fun to make and a great way to use up all that halloween pumpkin.
Not vegan in any way – we can’t do everything at once!
40 mins | 9 fat squares | totes ease
Btw, as a guide and very roughly speaking, a cup is equal to 8 ounces just over, which is equivalent to 250g thereabouts. But that is the beauty of the American cup system, it’s all about ratios so as long as it’s the same cup you’re using for all your cup measurements, and armed with this info you’ll be alright, mate.
So for this one we haven’t translated to grams, the cup way is the best way here. Temp and tin sizes are converted to the British way.
1 cup maize flour – aka cornmeal, heaped
1 cup plain flour, level
1 tsp baking powder
½ tsp bicarb of soda
½ tsp salt
½ tsp cinnamon
½ tsp ground ginger
¼ tsp grated nutmeg
goodly pinch ground cloves
½ cup light brown sugar, lump free
¼ cup unsalted butter, melted
1 cup pumpkin puree (boil and whizz, 12 mins should do it, til they’re soft)
½ cup sour cream
2 large eggs
honey whisky butter:
½ cup salted butter
¼ cup icing sugar
splosh whisky, to taste
2 tbsp honey
Oven 190°C / gas 5, bosh.
Mix the flour, maize, baking powder, soda, salt and spices together in a bowl.
In another bowl, combine the sugar and butter together with the pumpkin. Then add the sour cream and eggs and mix til well blended.
Pour this mixture into the flour bowl and stir until just combined and there’s no streaks of flour left.
Grease / spray a large baking dish, at least 20cm x 20cm or 23cm diameter, and pour the batter in. Even out the top with a spatula and bung it in the oven for 25-30mins until a cocktail stick comes out clean. Turn out and allow to cool slightly on a wire rack before cuts into squares.
While that’s cooking make the honey whisky butter by whipping the butter (preferably with an electric hand held) until it’s smooth. Add the sugar, honey and whisky and whip on a low speed until combined, then continue beating on a high speed until light and fluffy. About 2-3 mins.
Serve the cornbread topped with the butter and dowsed in maple syrup to rapturous recipients.
We found this amazing recipe at Cooking Classy, we exchanged the cinnamon for whisky as we love the classic pairing of honey and whisky. It did not disappoint.