Pumpkin Spice Cornbread with Honey Butter

Servings: about 8

Cornbread and chili!  Cornbread and brunswick stew!  Cornbread and soup!  Cornbread dressing!  This Southern girl loves cornbread!  How about an autumn twist for pumpkin cornbread?  I  just adore pumpkin pancakes, pumpkin bread, and pumpkin pie so pumpkin cornbread is a natural for me, right?  We were in the midst of Hurricane Matthew and fearful of losing power, I made a batch of Patti's slow cooker chili and a skillet of pumpkin cornbread.  The result?  Oh my!  Can  you see my smile?

INGREDIENTS:

1 package Simply Homemade Cornbread Baking Mix

½ teaspoon pumpkin pie spice

¼ teaspoon ground cinnamon

½ cup canned pumpkin (puree,  not pie filling)

2/3 cup milk

1/3 cup butter, melted

1 Tablespoon butter

1 large egg

DIRECTIONS:

·         Preheat oven to 375 degrees F. 

·         Put 1 Tablespoon butter in 10-inch cast iron skillet or 8x8 baking dish and place in oven to melt the butter.  Once butter is melted, remove dish from oven.

·         In large bowl, whisk together cornbread mix, pumpkin pie spice and ground cinnamon.  Add pumpkin puree, milk, butter, and egg and mix until well combined.

·         Pour batter into prepared skillet.

·         Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.

 HONEY BUTTER:
3/4 cup salted butter, softened at room temperature
1/4 cup honey
dash of vanilla
1 teaspoon ground cinnamon (optional)
 
In small bowl, mix together butter, honey, vanilla, (and cinnamon if desired) until combined.  You can also use electric mixer to whip until light and fluffy.  Store, covered in refrigerator.  This is great any type of bread and also on sauteed carrots.