Brown Butter Pumpkin Cornbread

• FOR THE CORNBREAD:
• 1/2 sticks Salted Butter
• 1 cup All-purpose Flour
• 1 cup Corn Meal
• 1 Tablespoon Baking Powder
• 1/2 cups Granulated Sugar
• 1/4 teaspoons Ground Cinnamon
• 3/4 cups Buttermilk
• 2/3 cups Canned Pumpkin
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/4 cups Canola Oil
• FOR THE CINNAMON BUTTER:
• 1/2 cups Unsalted Butter, Softened
• 4 teaspoons Packed Brown Sugar
• 1/4 teaspoons Ground Cinnamon

1. For the cornbread:
2. Preheat oven to 400u0b0F.
3. In a saute pan, melt butter over medium heat and wait until butter begins to brown slightly. Be careful not to burn it. Remove from heat and cool.
4. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sugar and cinnamon until well mixed. In a separate medium sized bowl, whisk together buttermilk, canned pumpkin, eggs, vanilla extract, oil and browned butter.
5. Slowly add wet mixture into dry mixture and mix together until well combined.
6. Coat a large (10-12 inch size) cast iron skillet with shortening or spray with non stick baking spray until fully covered. Add cornbread mixture to skillet. Place in oven for 22-25 minutes or until cornbread is done. Remove from oven and serve.
7. For the butter:
8. Whip all ingredients together until smooth and fluffy. Serve with the cornbread.

butter, allpurpose, meal, baking powder, sugar, ubc, buttermilk, pumpkin, eggs, vanilla, ubc, cinnamon butter, unsalted butter, brown sugar, ubc

Taken from tastykitchen.com/recipes/breads/brown-butter-pumpkin-cornbread/ (may not work)