This Pumpkin Cornbread with pumpkin spice whipped butter has a delicate, moist, cake-like texture and slightly sweet subtle flavors of pumpkin puree. The whipped butter is key to taking this cornbread to the next level!
1/4cupmelted butter + 2 Tbsp. for greasing the pan
For the whipped butter
1/2cupunsalted butter, softened
2Tbsp.sweetened condensed milk or honey
1/2tsp.pumpkin pie spice
Preheat the oven to 375°F.
In a mixing bowl combine the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice and brown sugar.
In another bowl whisk together the pumpkin, eggs, buttermilk, 1/4 cup melted butter, and vegetable oil.
Combine the wet ingredients with the dry ingredients and fold the batter just until combined. The batter will be thick, but easy to stir by hand.
Place the remaining 2 Tbsp. of butter in an 8x8-inch square baking pan or cast iron skillet. Place the pan in the preheated oven for about 2 minutes or until the butter is melted.
Take the pan out and pour the cornbread batter over the melted butter. Smooth the top and place back in the oven until the top is golden and a toothpick inserted in the middle comes out clean, about 23 minutes.
While the cornbread cools, make the whipped butter. Using a hand mixer, beat all ingredients until smooth and creamy. Serve with the cornbread and enjoy with your favorite Fall meals!