- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
- Prep the oven and pan. Heat the oven to 400°F. Line a 9 x 9-inch baking pan with parchment paper.
- Brown the butter. Melt the butter in the medium sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.)
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cinnamon, baking soda and sea salt until combined.
- Add the wet ingredients. Create a well in the center of the dry ingredients. Add the browned butter, pumpkin puree, honey, and briefly whisk the wet ingredients until combined. Add the eggs and whisk with the wet ingredients, then stir the whole mixture together until evenly combined, taking care to avoid over-mixing.
- Bake. Press the batter evenly into the prepared pan, using a spatula to spread the top so that it is more or less even. Bake for 20 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Transfer the pan to a wire rack and let it cool for at least 15 minutes.
- Serve. Slice, serve and enjoy!