Pumpkin cornbread (quick bread)

 

                 The addition of pumpkin brings color and moistness to a traditional cornbread recipe. Delicious with grilled or roasted meats, stews and chilies. For snacking, spread with a little butter or cream cheese.

Makes 9 servings

• ¼ cup unsalted butter
• 1 medium-size onion, finely chopped
• 1 cup yellow cornmeal
• Two-third cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons honey
• 1 cup pumpkin purée (not pie filling)
• 2 eggs, slightly beaten
• ¾ cup buttermilk

1. Preheat oven to 400F.
2. Heat 1 tablespoon butter in smal nonstick skillet over medium heat ; add onion and sauté for 5 minutes or until softened and golden brown.
3. In large bowl, combine cornmeal, flour, baking powder, baking soda, salt and pepper.
4. In medium-size bowl, combine honey, pumpkin purée, eggs, buttermilk and onion.
5. Place remaining butter in 9 x 9 x 2 inch-square baking pan and place in oven until butter is melted ; swirl pan to coat with butter and pour butter into pumpkin mixture, stir to combine.
6. Add pumpkin mixture to dry ingredients ; stir just until evenly moistened, pour into pan and smooth top.
7. Bake in preheated oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
8. Serve warm, cut into squares.

BON APPÉTIT