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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from Our Favorite Pumpkin Recipes. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
Pumpkin Cornbread

Submitted by: from
4 T. butter, divided
1 onion, finely chopped
1 c. yellow cornmeal
2/3 c. all-purpose flour
1 T. baking powder
1/2 t. baking soda
3/4 t. salt
1/4 t. pepper
1 c. canned pumpkin
2 T. honey
2 eggs, beaten
3/4 c. buttermilk

Heat one tablespoon butter in a non-stick skillet over medium heat. Sauté onion for 5 minutes, or until softened and golden. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt and pepper; set aside. In a separate bowl, stir together pumpkin, honey, eggs, buttermilk and onion mixture. Add remaining butter to a 9"x9" baking pan. Set pan in oven; bake at 400 degrees until butter is melted. Swirl pan to coat with butter. Pour melted butter into pumpkin mixture; stir to combine. Add pumpkin mixture to cornmeal mixture; stir just until moistened. Pour batter into pan; smooth top. Bake at 400 degrees for 25 to 30 minutes, until a toothpick inserted in center comes out clean. Cut into squares; serve warm. Makes 9 servings.

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