Thursday, October 14, 2010

'Tis the Season! More Pumpkin!

We are really on a pumpkin kick this fall. We haven't had time to make our own pumpkin puree but the canned variety seems to be working well so far. Here is another recipe using pumpkin that's really delicious and a perfect pair for a chili or soup. We served this Pumpkin Cornbread with Butternut Squash and Sweet Potato Soup. It was a match made in fall heaven. Just looking out the window at the beautiful fall leaves while eating this stuff will make you weak in the knees. I love this time of year if you couldn't already tell!

While this uses pumpkin puree, it really isn't too pumpkin-y. It would work all year round as well but I think it tastes a little better with a cool wind and fall leaves.

Pumpkin Cornbread
Adapted from Recipe Girl

½ cup all-purpose flour
½ 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

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
Servings: 8

Recipe Source: Recipes from the Old Mill: Baking with Whole Grains

Pumpkin on FoodistaPumpkin

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