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Cooking Up Comfort: Recipe for Honey-Pumpkin Cornbread

Cooking Up Comfort: Recipe for Honey-Pumpkin Cornbread

Hearty dishes for cold, dreary days

Family Features

On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeño pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Sweet Potato and Black Bean Chili | Skillet Chicken & Dumplings

Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

Circulon Nonstick 9-Inch Square Baking Pan
1½ cups all-purpose flour
1¼ cups yellow cornmeal
3 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
13 cup buttermilk
1 tablespoon grated orange zest

Heat oven to 400°F. Lightly butter baking pan.

In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. 

In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.

Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

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