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.
Video
Special Notes
Nutrition
Nutrition Facts
Festive Pumpkin Cornbread
Amount Per Serving (12 g)
Calories 198
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 529mg23%
Potassium 92mg3%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 239IU5%
Vitamin C 1mg1%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
