Wednesday, November 28, 2012

Moist Pumpkin Cornbread

Just because the onslaught of pre- Thanksgiving pumpkin recipes has wound down doesn't mean we've stopped cooking with it.  Far from it, in fact.  Pumpkin puree (yes, even the canned) is a terrific source of nutrition and it adds a delicate taste and moistness to lots of recipes.  Cornbread, in particular, can get dry and so I've had my eye on a pumpkin cornbread recipe for quite some time.

Since I'm still getting over my Thanksgiving head cold of doom, I wanted something comforting.  And quite frankly, I've already eaten my weight in soup for the past 4 days.  Add to that the fact that it's raining, snowing and freezing in New York today and I didn't really feel like taking my sick self out shopping.  I realized that I have all the ingredients in the house to make the pumpkin cornbread and so now seemed like the perfect time.

It baked perfectly - moist, not overly sweet and with a mild pumpkin flavor.  It was great with butter, honey or maple syrup.  Since I was tired of soup and still too weak to whip together a chili, I chose to eat breakfast for dinner and have it with bacon and fried eggs.  What a great combination with the pumpkin cornbread!  Enjoy!

Ingredients
(adapted from Sugar Crafter)
1 Cup all purpose flour
1 Cup cornmeal
1 Cup unsweetened pumpkin puree
1/2 Cup sugar
1/4 Cup canola or olive oil
1 Tablespoon baking powder
1 Teaspoon kosher salt
1/2 Teaspoon cinnamon
2 Eggs

In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and cinnamon.  In a separate bowl, whisk together the eggs, pumpkin puree and oil.  Add the wet mixture to the dry mixture and stir until combined.  Pour into a greased baking dish (about 8" square) and bake in a pre-heated 400 degree oven for 25 - 30 minutes, or until a toothpick inserted in the center, comes out clean.  Makes approximately 9 servings.




15 comments:

  1. Oooh I love that the pumpkin helps keep the cornbread from being dry!! So great!

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  2. Looks amazing Anita! I hope you start to feel better soon.

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  3. YUM! and moist cornbread without cheese in it for a change - great!

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  4. Looks so fluffy and moist!!! I love this combo!

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  5. Mmmmmmmmmm, girl, please send me some when you're well. I'll send you, I don't know...tissues.

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  6. feel better soon!! this bread looks so moist and fluffy, such a great idea to add pumpkin to it!

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  7. This is a great, great idea for moistening up cornbread, which can all too often be on the dry side. Plus the pumpkin is a perfect flavor to complement the cornbread's, well, corniness. Definitely one to make soon. Hope you're feeling better!

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  8. Oh wow! I really love the idea of adding pumpkin to cornbread. So perfect for the fall/winter and I bet it does add so much great moistness. Thanks for the wonderful idea!

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  9. OH MY GOSH Anita! I've never even heard of pumpkin cornbread, and I absolutely love cornbread. This will definitely be a must try! Glad to hear you are feeling better and stay warm. I can't imagine snow right now! It's in the 60s here during the day and in the mid to low 30s at night. Sending some warm air your way!

    Christy

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  10. This over the top cornbread had to make you fee better!

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  11. I would never have thought of this combo, it sounds and look amazing.

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  12. A nice seasonal addition to the cornbread. I love adding pumpkin to food. Thanks for another interesting use for pumpkin. Thanks for sharing on thursdays Treasures

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  13. Try mashed sweetpotatoes also. Very very good too!

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  14. I hope you don't mind that I used one of your pictures as the inspiration for my pumpkin cornbread recipe that was an adaption of your recipe. I linked back to you twice and gave you credit. Thanks for giving me a great recipe that I could easily tweak!

    Here's a link to the recipe where I linked to you:
    http://futureexpat.com/2013/11/pumpkin-cornbread/

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