I love a good cornbread. When I was in elementary and middle school, I never really ate school lunch. However, whenever one of my friends came to sit with me and there was cornbread on their plate, it almost always was given to me. I always order a slice when I have some barbecue and yes, I’m the one all over the bread basket if a restaurant happens to serve it.
Don’t judge me.
I came up with this recipe a long time ago when I found myself with leftover pumpkin from a can I opened. I had used some for my fall beef chili and I didn’t want it to sit in the fridge for another basic pumpkin muffin. And so, it occurred to me that cornbread is especially good with chili so why not incorporate it?
Guys, I promise this doesn’t taste like straight up pumpkin. It actually gives it a nice sweetness and more importantly, a moistness that is so important in cornbread. I can’t stand dry cornbread. Ugh, just serve me concrete why don’t you.
You can have this with chili, as a great after school snack for the kiddos oooooor drumroll please…..Thanksgiving! It’s a nice surprise for your guest and it looks fancy, but best of all…you can make it ahead of time and freeze it!!! One less thing to do the week of all the craziness.
- 4 tablespoons of melted unsalted butter
- 1/4 cup of sugar
- 3 tablespoons of honey
- 1 large egg
- 1/4 teaspoon of baking soda
- 1/4 cup of milk
- 1/3 cup of pumpkin puree
- 1/4 teaspoon of salt
- 1/2 cup of yellow cornmeal
- 1/2 cup of all purpose flour
- Preheat oven to 350 degrees. Spray a mini muffin tin and set aside.
- In a medium bowl, mix all the dry ingredients: flour, cornmeal, salt, baking soda, and sugar. In a small bowl, mix all the wet ingredients: butter, egg, milk, pumpkin puree, and honey.
- Add the wet ingredients to the dry ingredients and stir until completely combined. Using a cookie scooper, scoop into the muffin tin. This should make about 16-17 mini muffins.
- Bake for 13-15 minutes. Check for doneness by gently using a knife in the muffin and making sure it comes out clean.
- Totally freezer friendly and can easily be doubled, too!
My kids love eating these and I even have them with breakfast sometimes if I need something to munch on real quick.
It really is the perfect side for almost any dinner and if you love cornbread, you are going to LOVE these.