Pump­kin Corn­bread with Cin­na­mon-Honey But­ter

Star (USA) - - Entertainm­ent -

IN­GRE­DI­ENTS

1 cup all-pur­pose flour 1 cup plain yel­low corn­meal 1 tsp bak­ing pow­der ½ tsp bak­ing soda

½ tsp kosher salt ½ tsp ground cin­na­mon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ cup packed light brown sugar ¼ cup un­salted but­ter, melted 1 cup canned pump­kin ½ cup sour cream 2 large eggs

SERVES 6 TO 8

HANDS-ON 25 MIN­UTES TO­TAL 50 MIN­UTES, IN­CLUD­ING CINNAMONHO­NEY BUT­TER

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