Name: Pumpkin Cornbread
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 16
Ingredients: 1 cup gluten free oat flour; 1 cup yellow cornmeal; 2 teaspoons pumpkin pie spice; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup LIBBY'S® 100% Pure Pumpkin; 2 large eggs; 1/3 cup packed light brown sugar; 1/4 cup (1/2 stick) buttermelted; 1/2 cup plain Greek yogurt; 1/2 cup (1 stick) unsalted buttersoftened to room temperature; 1 tablespoon LIBBY'S® 100% Pure Pumpkin; 2 tablespoons honey; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt

MAKE IT

Step 1

Preheat the oven to 400° F. Grease a 9-inch-square baking pan with cooking spray.

Step 2

In a medium bowl whisk together the oat flour, cornmeal, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Step 3

In a separate bowl whisk together pumpkin puree, eggs, brown sugar, melted butter and Greek yogurt until combined and smooth.

Step 4

Add the dry ingredients to the wet ingredients and stir together using a wooden spoon. Pour into greased baking pan and bake for 20 minutes. Let cool completely before cutting into 16 slices.

Step 5

To prepare the butter, use a hand mixer to mix together the softened butter (be sure it’s softened, not melted) pumpkin puree, honey, pumpkin pie spice, and salt. Spread on slices of cornbread.