Monday, November 2, 2009

Pumpkin Cornbread...

***Gina Taylor*** We need to try this!!!

Pumpkin Cornbread

½ cup all-purpose flour
1/2 cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this this a fork). Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

I am going to try this soon, this recipe came from

I love pumpkin, and I love cornbread... I will post the changes that I make to this recipe. I know that I will cut out the canola oil and add applesauce. I also freeze any extra pumpkin that I have left over. Usually, one can of pumpkin will make two recipes...

1 comment:

  1. It will be made b4 Thanksgiving! :)Gina T



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