I had extra pumpkin purée in the fridge so I went googling to find a recipe idea. I found this Pumpkin Honey Corn Bread and it was perfect timing since I was making a Creole Chili for dinner. This is a really good combination. The purée adds a nice little sweetness to this recipe. Since the Chili had a little bite to it, I did not feel the need to spice up the corn bread.
INGREDIENTS (Adapted from The Comfort of Cooking):
1/4 cup melted butter
1/3 cup sugar
1 Tbsp. honey
1 large egg
1/4 tsp. baking soda
1/4 cup buttermilk
1/4 cup pumpkin purée
1/4 tsp. salt
1/2 cup yellow cornmeal
1/2 cup flour
1/2 cup of frozen corn, thawed
Pre-heat the oven to 350 degrees.
In a medium bowl, take the melted butter and combine with the sugar and honey.
Whisk in the egg.
Whisk in the baking soda, buttermilk and pumpkin purée. Add salt, cornmeal, and flour.
Mix well but do not over do it. Mix in the corn. Add batter to a greased 8-inch baking dish. Pour in the corn and take your spatula to smooth out the mixture. The corn should be in the mix.
Bake for 21 – 23 minutes, or until top is golden brown. Prick the center with a toothpick. It should come out clean. If not clean, continue to bake a couple of minutes at a time until the toothpick comes out clean.