Double Pumpkin Cornbread with Red Onion
bon Cook products used: Perforated Baking Sheet, Grande Round Mold, Heat Resistant Spatula, Mini Round Mold, Santoku Chef Knife, Stainless Mixing Bowl
Ingredients
2 cups flour
2 cups yellow cornmeal
1 1/2 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
8 oz cream cheese, at room temperature
1 14-oz can pumpkin puree
2 tablespoon FRENCH PANTRY Lavender Honey, plus more for serving
1/2 cup (1 stick) unsalted butter, melted
1/2 small red onion, thinly sliced
1/4 cup pepitas (pumpkin seeds)
Directions
Place the Grande Round Mold on the Perforated Baking Sheet. Preheat the oven to 400 degrees.
In the Stainless Mixing Bowl, whisk together milk, cream cheese, pumpkin honey and 7 tablespoons butter. Add to the cornmeal mixture and mix until just combined.
Pour batter into the Grande Round Mold. Top with onion and pepitas and bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve with honey for drizzling if desired.
* I found this recipe in the Good Housekeeping Magazine (yes another magazine). It did have a few other recipes that I made too so I did get my money's worth. Even if one recipe looks like a keeper I will buy it.
This cornbread goes well with chili and any Fall soup, or any fall meal. It looks so pretty too with the onions and the pumpkin seeds on top. If you do not have the Grande Round Mold, you can use two Medium or Large Round Molds instead.