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Brown Butter Pumpkin Cornbread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 250
A moist and flavorful cornbread infused with brown butter and pumpkin, topped with toasted pepita seeds for crunch.

Ingredients

Dairy and Oils

  • 0.25 cup unsalted butter (for greasing and browning)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup canned pumpkin puree (make sure only pumpkin)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 Tbsp unsalted butter (melted)
  • 1/3 cup pepita / pumpkin seeds

Instructions 

  • Preheat oven to 400°F (200°C) and grease a 9-inch round cake pan.
  • Brown the butter in a skillet until golden and fragrant, then cool.
  • Mix dry ingredients, then add pumpkin, sour cream, eggs, and cooled butter. Combine gently.
  • Pour batter into pan, bake for 25 minutes until a toothpick comes out clean.
  • Toast pepita seeds in a dry skillet for 4 minutes, then brush melted butter over the top and sprinkle seeds.

Notes

For extra flavor, serve with butter or your favorite toppings.
Calories: 250kcal
Cost: $10
Course: Side Dish
Cuisine: American
Keyword: Pumpkin