Pumpkin, Leek, & Pecan Cornbread with Spicy Honey
Serves: 8-12 servings
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
  • ½ cup brown sugar
  • ½ 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
  • ½ cup chopped pecans
  • Spicy Honey:
  • ½ cup honey
  • 2 teaspoons Tabasco sauce
  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. To make the spicy honey, stir together both of the ingredients until combine.
Adapted from Take A Megabite
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2014/11/12/pumpkin-leek-pecan-cornbread-spicy-honey/