Brown Butter Cranberry Pumpkin Cornbread
A lightened up, Fall inspired version of traditional cornbread! Absolutely incredible!
Made with whole grains, pumpkin and syrup! So good with the pumpkin & cranberries!
Full recipe in video below
3 tablespoons light butter
3/4 cup pumpkin puree
1 egg, slightly beaten
1/3 cup sugar free maple syrup
1 cup unsweetened almond milk (or milk of choice)
1 teaspoon vanilla extract
1 1/4 cups fine or medium ground yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup Frozen Cranberries, thawed (or 1/2 cup low sugar Craisins)
Preheat oven to 350 degrees F.
Melt butter in a large oven-proof 9-inch skillet over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5 minutes or until cool enough to touch.
While the butter is cooling, mix together the wet ingredients in a medium bowl: pumpkin puree, egg, maple syrup, milk and vanilla. Once butter is slightly cool, whisk in. DO NOT PUT THE BUTTER IN WHEN HOT.
In a separate large bowl, whisk together the dry ingredients: yellow cornmeal, flour, baking powder, salt and cinnamon.
Add wet ingredients to dry ingredients and mix until just combined. Fold in cranberries, leaving a few for sprinkling on top. Pour into a 9-inch skillet (the same one you used to melt the butter). You can also bake in a 9x9 inch square pan.
Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cut into 10 slices and enjoy with extra butter and a drizzle of maple syrup. Best when served warm!
Recipe inspiration from ambitiouskitchen.com