Tuesday, November 8, 2011

Pumpkin Cornbread

I mentioned in yesterday's post that we had pumpkin cornbread to go with our slow cooker sticky chicken.  I love cornbread.  Sweet, baked, fried, muffins, cakes....it doesn't matter, I like it all!  So, when I saw pumpkin cornbread, I knew I had to give it a try.

Pumpkin Cornbread 

from Recipe Girl

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 T. baking powder
1 t. salt
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1 cup cornmeal
2 large eggs *I used flax eggs (2 T. milled flax mixed in 6 T. warm water - let sit for 10 mins)
1 cup pumpkin puree
2/3 cup light brown sugar
1/4 cup canola oil
1 T. molasses

Directions -
Preheat oven to 400 F. Grease 10 inch glass pie pan or 9 inch square baking pan. Sift flours, baking powder, salt and spices into large mixing bowl.  Whisk in cornmeal.  In separate bowl, whisk pumpkin, brown sugar, oil and molasses into your eggs or flax eggs.  Make a well in the dry mixture.  Add pumpkin mixture and blend batter with a few quick strokes (just until blended).  Pour batter into prepared pan. Bake for 30 mins, or until cornbread is browned and the surface has a slightly springy feel.

Verdict - Nobody liked this but me!  You could definitely taste the pumpkin, and it was only slightly sweet (but I only used 1/2 cup brown sugar.) I recommend using the full amount and increasing the cinnamon - especially if you like all your pumpkin products to taste like pumpkin pie like me ;)  I, of course, like all bread products. Ditto for anything with cornmeal!

Other cornbread recipes you might like -
Traditional Southern "Lacy" Cornbread (not really a 'recipe')
Cornmeal Buttermilk Biscuits
Blueberry Cornmeal Muffins

I'm linking this recipe up with All the Small Stuff, 33 Shades of Green, Blessed with Grace, From Mess Hall to Bistro, Sweep Tight (blog hop), Eat at Home, Passionately Artistic

10 comments:

  1. Well given that I'm a pumpkin FIEND. I know i would adore this. You can send your extras my way.

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  2. I go the easy route and just add a half of cup or so of pumpkin puree to some Jiffy corn muffin mix, along with the milk and the egg. Subtle pumpkin, still sweet, nice texture. I saw this recipe on recipegirl, and I thought it looked like the cornbread was "heavy".

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  3. This so amazing. I love pumpkin and love cornbread but never would have thought to mix the two...yum! Thanks for sharing :)

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  4. Oh. my. goodness! I know I'm the only one who will eat it, but I'm making it anyway!

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  5. yummy yummy..Delicious..

    My Blog
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  6. I'm not sure there's anything better in the world than that pumpkin cornbread!

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  7. Your pumpkin cornbread looks scrumptious!

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  8. I will only eat sweet corn bread, so I would have to definitely step up the brown sugar. It looks delish anyway though!

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  9. bread and corn breads are two of my weaknesses.
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    http://passionatelyartistic.com

    ReplyDelete

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