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a slice of pumpkin brown butter cornbread with a bite taken out
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Pumpkin Brown Butter Cornbread

Author Addison LaBonte

Ingredients

  • ½ cup butter, browned and cooled
  • 1 cup cornmeal
  • 1 cup gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 ¼ cup cups Farmer's Market Foods Organic Pumpkin Puree
  • ⅓ cup pure maple syrup or honey
  • 2 ea eggs

Instructions

  • First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.
  • In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.
  • Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.
  • Pour into your lined pan. Smooth into an even layer.
  • Bake for 22 to 24 minutes.
  • Finally, remove from the oven. Cool before slicing.

Notes

Feel free to use honey instead of maple syrup.
If you are not gluten free, you can use all purpose flour.
Do not bake too long.
Store in an airtight container for up to 4 days at room temperature.