Pumpkin Cornbread with Whipped Jalapeño Butter

Indulge in the warm and comforting flavors of Fall with this delightful combination of pumpkin cornbread and a tantalizing whipped jalapeño butter. This easy-to-make recipe is sure to impress your taste buds and become a seasonal favorite.

Ingredients for Pumpkin Cornbread:

- 1 cup (120g) all-purpose flour - 1 cup (180g) cornmeal - 3/4 cup (150g) granulated sugar - 3 teaspoons (18g) baking powder - 1/2 teaspoon (2.5g) baking soda - 1/2 teaspoon (2.5g) salt - 1 cup (240ml) buttermilk - 1 egg, lightly beaten - 1/2 cup (120ml) canned pumpkin purée

Ingredients for Whipped Jalapeño Butter:

- 1/2 cup (110g) unsalted butter, softened - 1/4 cup (60ml) sour cream - 1 jalapeño pepper, seeded and minced - 1/2 teaspoon (2.5g) salt - 1/4 teaspoon (1.25g) black pepper

Instructions:

For the Pumpkin Cornbread: 1. Preheat oven to 375°F (190°C). Grease an 8x8 inch (20x20 cm) baking pan. 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, egg, and pumpkin purée. 4. Add the wet ingredients to the dry ingredients and stir until just combined. 5. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cornbread cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. For the Whipped Jalapeño Butter: 1. In a medium bowl, whisk together the softened butter, sour cream, jalapeño pepper, salt, and black pepper. 2. Whip the mixture with a hand mixer on high speed until light and fluffy. 3. Transfer the whipped jalapeño butter to a piping bag or spread it onto a piece of plastic wrap and shape into a log. Refrigerate for at least 30 minutes to firm up before serving.

Serving Suggestions:

Slice the pumpkin cornbread into squares and serve it warm with a dollop of whipped jalapeño butter on top. This dish pairs perfectly with a cup of hot coffee or tea.

Tips:

- For a sweeter cornbread, add an extra 1/4 cup of sugar to the dry ingredients. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. - Be careful not to overmix the batter, as this will result in a dense cornbread. - For a spicier jalapeño butter, use more jalapeño peppers or add a pinch of cayenne pepper. - The whipped jalapeño butter can be made ahead of time and stored in the refrigerator for up to 3 days.