Pumpkin, Leek, & Pecan Cornbread with Spicy Honey

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Guys, this is the prettiest cornbread I’ve ever made. I first saw it on Megan’s blog and thought it was such a stunnner back then, and I finally got around to making it. I’m so glad I did!

I decided to adapt this recipe to be baked in a cast iron skillet because the fine people of Finex (forged right here in Portland!) gifted me with one of their gorgeous skillets. I mean, look at that iron-beauty down there! I especially love that the cooking surface of the pan is smooth, instead of rough like most cast iron skillets, and the octagonal sides make for easy pouring. Anyway, it’s perfect for this recipe because we start  by browning butter–always a good idea–and the butter that coats the pan after pouring it out for the batter acts to make the surface even more non-stick. Plus, the pan stays hot, since we all know cast iron holds heat like a dream, creating a little sizzle when the batter hits the pan making for a nice golden-brown crust on this cornbread. Obviously, you can use any trusty cast iron skillet you have for this recipe and it will be just as delicious.

The pumpkin in the cornbread makes it so moist, with extra tenderness from the addition of buttermilk. In addition to the brown butter flavor punch, we have lots of leeks, sliced super thinly, throughout the batter and on top. Along with pecans for a sweet and nutty bite. The leeks on top get crisp and sweet and so perfect. I’m sort of obsessed with them (I’ve been using them as a pizza topping lately, too…so killer!). But, the thing that really makes this cornbread sing is the spicy honey drizzle. It’s a sweetly spiced, sticky counterpart to the earthy-sweet and savory cornbread…and it’s SO simple!! It’s just honey and tabasco. Done.

Anyway, I urge you to make this cornbread sooner than later. Don’t wait a whole dang year like I did. And, I have to say it, it’d be a great addition to a Thanksgiving spread. Hint, hint.

[recipe]

Print Recipe

Pumpkin, Leek, & Pecan Cornbread with Spicy Honey 

Makes 8-12 servings

Adapted from Take A Megabite

Leeks can be super gritty, so I like to clean them by slicing them and swishing around in a large bowl of cold water. Then I scoop them out and pat them dry on a clean tea towel.

 

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 cup brown sugar

1/2 cup (4 ounces) brown butter

2 eggs

1 cup buttermilk

1 cup pumpkin puree (not pie filling)

1 large leek, sliced thinly into rounds and rinsed well

1/2 cup chopped pecans

Spicy Honey:

1/2 cup honey

2 teaspoons Tabasco sauce

Preheat the oven to 400ºF.

Melt the butter in a cast iron skillet until it gets foamy, once it begins to foam, continue to cook the butter, stirring until the solid bits in the butter turn deep brown and smell fragrant like toffee (if you aren’t using a cast iron skillet, refer to Megan’s recipe for alternate instructions). Pour the butter into a dish and set aside to cool to room temperature.

In a mixing bowl whisk together the flour, cornmeal, baking powder, salt, and brown sugar. In another bowl whisk together the eggs, buttermilk, pumpkin puree, and cooled brown butter. Pour the pumpkin mixture into the cornmeal mixture and fold until just combined, then fold in half of the leeks. Scrape the batter into the cast iron pan and sprinkle the top with the remaining leeks, as well as the pecans. Bake in the center of the oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool at least 10 minutes before serving with the spicy honey.

To make the spicy honey, stir together both of the ingredients until combine.

[/recipe]

Full disclosure, Finex sent me one of their skillet to use. I was not compensated for this post, I just really like this skillet! As always, all opinions and words are my own. 

All the Pumpkin!

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I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Hazelnut Streusel Apple Muffins

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I’m learning a lot. Big things and little things.

Big things like what it means to be the mother of an amazing, wailing, little nugget of baby-boy cuteness, while also being a wife and partner.

Little things like how to get in that daily shower, work with this new dang camera, and fit in making a batch of these muffins complete with a photo (or two) and blog post.

So, while I balance my babe on one arm and type with the other, let me tell you about these muffins. They are the first thing I’ve baked since before Casper was born and they are pretty damn good. The recipe is an adaptation of Joy’s Brown Butter Blueberry Muffins with tart apples in place of the berries, a bit of hazelnut in the streusel, and plenty of cinnamon for some autumnal warmth. Even though this summer has been really good to me–baby! house! beautiful blue sky days!–I’m always ready for fall with it’s crisp air, fallen leaves, and cozy indoor days. These muffins are perfect for the transitioning season–not too long of a bake time, so you don’t heat up your kitchen too much, but just enough warmth and carb-y goodness to make things cozy. WIN.

[recipe]

Print Recipe

Hazelnut Streusel Apple Muffins

Makes about 18 muffins.

If you don’t have, or want to use, flax and wheat germ reduce the milk to 1/3 cup.

Streusel:

3 tablespoons cold, unsalted butter

1/2 cup flour

1/4 cup sugar

1/4 cup hazelnuts, chopped

1/2 teaspoon cinnamon

Muffin Batter:

8 tablespoons unsalted butter

1/2 cup milk

1 egg, plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons ground flax seeds

2 tablespoons wheat germ

3/4 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups diced granny smith apples (from about 2 peeled and cored apples)

Preheat the oven to 350º F and line two muffin tins with 16 paper liners (I do 12 in one tin, and 6 in the center of the other).

In a bowl pinch the butter into the flour, sugar, cinnamon, and chopped hazelnuts to combine. Set aside.

In a skillet or saucepan melt the butter and heat over medium until the butter becomes foamy, the butter separates, and the solids become brown and smell fragrant like toffee. Remove from the heat and pour into a dish to cool. Set aside.

In a measuring cup whisk the milk, egg + yolk, and vanilla until well combined.

In a mixing bowl whisk together the flour, flax, wheat germ, brown sugar, baking powder, salt, and 1 teaspoon of the cinnamon.  In a separate bowl toss the chopped apples with the remaining cinnamon.

 

Pour the milk and egg mixture into the mixing bowl of the flour mixture and fold until just combined. Fold in the apples. Divide the muffin batter between the lined muffin cups, filling about 3/4 full, and top each muffin with streusel. Bake the muffins in the center of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. [/recipe]