This sweet and savory pumpkin cornbread will warm bellies and win hearts! The moist pumpkin, creamy buttermilk, heavenly brown butter, delicately flavored leeks, toasted pecans and spicy honey drizzle come together in complete perfection.This one’s a real crowd-pleaser, friends. It makes a wonderful addition to a weekend brunch or can be served with a big bowl of chili for a comfy dinner.
- 1 cup sprouted white whole wheat or GF flour
- 1 cup organic non-GMO cornmeal
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/2 cup coconut palm sugar
- 1/2 cup (one stick) brown butter
- 2 pasture eggs
- 1 cup buttermilk
- 1 cup pumpkin purée
- 1 large leek, sliced thinly into rounds and rinsed well
- 1/2 cup chopped pecans
- 1/2 cup raw honey
- 2 teaspoons hot pepper sauce
- Preheat oven to 400ºF.
- Melt the butter in a cast iron skillet on low to medium heat until it gets foamy. Once it begins to foam, continue to cook the butter, stirring until the solid bits in the butter turn deep brown and smells like toffee. Pour the butter into a dish and set aside to cool to room temperature. Leave the remaining butter that is coated in the skillet as it will help to brown the crust.
- In a mixing bowl whisk together the flour, cornmeal, baking powder, salt, and brown sugar. In another bowl whisk together the eggs, buttermilk, pumpkin purée, and cooled brown butter. Pour the pumpkin mixture into the cornmeal mixture and fold until just combined, then fold in half of the leeks. Scrape the batter into the cast iron pan and sprinkle the top with the remaining leeks, as well as the pecans.
- Bake in the center of the oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool at least 10 minutes before serving with the spicy honey.
- To make the spicy honey, heat the two ingredients together over low heat, stirring until combined.
Recipe adapted from Hungry Girl Por Vida.