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Pumpkin cornbread
This ultimate fall cornbread is a must-try this season. Made with pumpkin puree, honey, cornmeal, and butter, you'll be making this bread all season long.
SERVES
8
TO
10
Ingredients
Pumpkin Bread
- 1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin
- 1 cup low-fat milk
- 2 tbsp extra virgin olive oil
- 1 tbsp mild honey, such as clover
- 2 eggs
- 1 1/2 cups stone ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp unsalted butter
Directions
- Heat the oven to 400 degrees, and place inside a nine inch cast iron skillet or a two quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven.
- Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
- Slice and serve. Enjoy!
