Pumpkin Cornbread With Whipped Jalapeño Butter Recipes

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CREAMED CORNBREAD WITH JALAPENO BUTTER



Creamed Cornbread with Jalapeno Butter image

Provided by Ayesha Curry

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan
2 teaspoons finely chopped seeded jalapeno
1/4 teaspoon kosher salt
Two 8.5-ounce boxes corn muffin mix
1 cup creamed corn
2 large eggs
2 scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
  • Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
  • Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
  • Cool slightly before serving. Cut into squares and serve with the jalapeno butter.

PUMPKIN CORNBREAD WITH WHIPPED JALAPEñO BUTTER



Pumpkin cornbread with whipped jalapeño butter image

Spread a wedge of cornbread with some spiced jalapeño butter for a knockout combination served with a chilli con carne. It's fantastic sharing food

Provided by Liberty Mendez

Categories     Dinner

Time 1h10m

Number Of Ingredients 11

50g salted butter, melted, plus extra for the pan
300g fine semolina or polenta
150g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
2 large eggs
425g pumpkin purée
250ml buttermilk or natural yogurt
2 red chillies, seeds removed and finely chopped
150g butter, softened
25g sliced jalapeños from a jar, roughly chopped, plus 2 tbsp liquid from the jar

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the pan and bake for 50 mins-1 hr until golden.
  • Meanwhile, prepare the whipped jalapeño butter. Beat the butter with the jalapeños and the liquid from the jar using an electric whisk, until the mixture has turned light and pale. Season to taste.
  • Once the cornbread is cooked, serve warm or leave to cool, with the jalapeño butter on the side to spread over. The cornbread will keep in an airtight container for up to three days, or frozen for two-three months. The butter will keep in the fridge, covered, for up to one week.

Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

EASY PUMPKIN CORNBREAD



Easy Pumpkin Cornbread image

Nice fall recipe for pumpkins.

Provided by dlwings

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup milk
¼ cup white sugar
1 tablespoon butter
1 cup pumpkin puree
2 cups cornmeal
2 eggs, separated
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
  • Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
  • Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g

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