Pumpkin Cornbread w/ Whipped Gingerbread Butter * Slim Pickin's Kitchen

Pumpkin Cornbread with Whipped Gingerbread Butter

Servings 8
Author Amber


For the Pumpkin Cornbread:

For the Whipped Gingerbread Butter:

  • 1 stick butter softened
  • 2 tsp maple syrup
  • 1 tsp molassas
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • dash ground cloves
  • zest of one clementine
  • 1/8 tsp salt


  • Preheat oven to 400 degrees (F) and spritz a cast iron skillet w/ non-stick spray. Set aside.
  • In a large bowl, whisk together corn meal, flour, baking powder, salt, pumpkin pie spice, and coconut sugar.
  • In a separate bowl, whisk eggs, pumpkin, & cooled coconut oil together until well mixed.
  • Add wet into dry and stir until the dough just comes together.
  • Pour batter into the skillet and bake for 20-25 minutes.
  • Serve warm slathered w/ the whipped gingerbread butter.

For the Whipped Gingerbread Butter:

  • Add all of the ingredients to the bowl of a stand mixer (or use a hand mixer) and whip until fluffy & well mixed.
  • Serve on warm pumpkin cornbread.
  • Enjoy!


*Recipe adapted from Two Peas & Their Pod


Serving: 1g