The manufacturing procedure is very simple, you just need to adhere to the approaches that we have created on this web page. The following are the stages of exactly how to prepare Pumpkin Cornbread with Cinnamon Honey Butter.
This cornbread is so soft and moist, I hate dry cornbread so of course I made this to be completely the opposite. I love that this has plenty of pumpkin flavor – you don’t have to guess what flavor of cornbread it is, and the whipped cinnamon honey butter just takes it over the top!
Ingredients
Cornbread
1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light-brown sugar
1/4 cup (2 oz) unsalted butter, melted
1 cup (244g) canned pumpkin puree
1/2 cup (122g) sour cream
2 large eggs
Whipped Cinnamon Honey Butter
1/2 cup (4 oz) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon
Instructions
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