Spicy Pumpkin Cornbread with Maple Chili Butter

Ingredients

• •1 cup pumpkin puree
• •1 cup fine cornmeal
• •1 cup all-purpose flour
• •1/4 cup granulated sugar
• •1 tablespoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cayenne pepper
• •2 large eggs
• •1/4 cup unsalted butter, melted
• •1 cup buttermilk
• •1/4 cup honey
• •1/4 cup maple syrup
• •1/4 teaspoon chili powder
• •1/2 cup butter, softened

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

2. 2

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cayenne pepper.

3. 3

   In a separate medium-sized bowl, whisk together the pumpkin puree, eggs, melted butter, buttermilk, honey, and 2 tablespoons of the maple syrup until smooth and well combined.

4. 4

   Gradually pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the cornbread dense.

5. 5

   Pour the batter into the prepared baking dish and spread it out evenly using a spatula. Smooth the top for even baking.

6. 6

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Allow the cornbread to cool in the pan for 10-15 minutes before slicing.

7. 7

   While the cornbread is baking, prepare the Maple Chili Butter by combining the softened butter, remaining maple syrup, and chili powder in a small bowl. Mix until smooth and fluffy.

8. 8

   Serve the warm pumpkin cornbread with a generous dollop of Maple Chili Butter on top. Optionally, sprinkle with a pinch of extra chili powder for garnish. Enjoy!