Pumpkin Cornbread with Whipped Honey Butter
Enjoy this delightfully light and tasty cornbread with a seasonal twist!
Servings: 8 people
Calories: 391kcal
Ingredients
For the Cornbread
- 1 cup whole-wheat flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup coconut sugar
- 1/4 cup olive oil
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt plain
- 2 eggs large
For the Butter
- 1/2 cup butter
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
For the Cornbread
- Preheat oven to 375 degrees. Spray a 8 x 8 inch casserole dish with nonstick spray and set aside.
- In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and set aside.
- In a separate mixing bowl, mix together the sugar, oil, pumpkin, Greek yogurt, and eggs until well blended. Pour mixture into the flour mixture then fold with a rubber spatula just until combined.
- Spread the batter in an even layer into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with whipped honey butter.
For the Whipped Honey Butter
- In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth and light in color Add in honey and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.
Nutrition
Serving: 1cornbread square with 1 teaspoon butter | Calories: 391kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 221mg | Fiber: 3g | Sugar: 18g |
| SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16