Festive Pumpkin Cornbread
Happy 2020 Thanksgiving America!
Today is our first Thanksgiving in Utah. Although this year has been, what it’s been, I am forever grateful to be living in this beautiful place, to have made some nice friends this year and thankful for my bonCOOK™ Community who has been so welcoming to me since I started as an Independent Consultant.
This Festive Cornbread recipe came straight out of bonCOOK™, I hope you will enjoy as much as I did. Isn’t the Square Savarin Tray the cutest?
As usual, you will find the Step-by-Step Video below the recipe.
Enjoy, Bon Appétit!
Festive Pumpkin Cornbread
Cornbread never got so festive with this fantastic Pumpkin recipe.
Equipment
Ingredients
CORNBREAD BATTER
- 1 cup (160 g) cornmeal (Fine Grind)
- 1 cup (125 g) flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 eggs
- 1/3 cup (70 g) brown sugar
- 1 cup (115 g) pumpkin purée
- 1/2 cup (115 g) sour cream
- 1/4 cup (55 g) butter (Melted)
HONEY MASCARPONE FROSTING
- 1/2 cup (115 g) Mascarpone Cheese (Softened)
- 2 tbsp (30 g) Lavender Honey (LINK under Equipment)
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1 tsp Gold Sprinkles (Optional)
Instructions
- Preheat oven at 400F/200C.
CORNBREAD BATTER
- In a mixing bowl, whisk together all the dry ingredients (Cornmeal, Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon and Ground Nutmeg).
- In another mixing bowl, cream together eggs and brown sugar until lightened and fluffy. Then, add the pumpkin purée, sour cream and melted butter. Whisk well.
- Add all the dry ingredients to wet ingredients, stir until combined.
- Place your Square Savarin Tray Flexipan® on the top of your perforated baking sheet.
- Pour your batter into the pipping bag and gently pipe into each wells. Flatten with your offset spatula. Cover with your bonMAT™.
- Bake for 15 minutes at 400F/200C. (every oven heats differently, monitor your cornbread from 12min).
- Once your cornbread is out of the oven, let it cool down for about 5min. Then, unmold, serve with the whipped Mascarpone Frosting and enjoy. Bon appétit!
HONEY MASCARPONE FROSTING
- In your standing mixer, add all the ingredients and whip until fluffy (2-3min on medium speed).
- Pour your frosting into the pipping bag with the large star tip, and gently pipe into each wells. (Optional) Add golden sprinkles.
YouTube Video
Photos
Nutrition
Serving: 12g | Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 529mg | Potassium: 92mg | Fiber: 2g | Sugar: 10g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
