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Author Notes: Earthy and sweet cornbread mix meets creamy and moist homemade pumpkin puree– the result is a soft, moist and delicious Pumpkin Spice Cornbread. Full oven recipe and variation at: http://garammasalakitchen...)
This holiday season, I am jazzing up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years. This cornbread will make a great addition to your table. Enjoy it as-is or make stuffing with it. Pair it with honey butter or pumpkin butter and enjoy it with a cup of tea or coffee for a delicious and light snack. —Garam Masala Kitchen
Makes: 2 mini loaves
tablespoons melted butter
cup pumpkin puree
teaspoons pumpkin spice
ounces Cornbread mix
- Melt butter in the microwave, about 20-30 seconds. Add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together. Add cornbread mix and mix with a spatula.
- Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two Mini Loaf Pans.
- Pour 1 cup water in the Inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the video.
- Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy with honey butter!