HAZEL'S PUMPKIN CORNBREAD
I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.
Provided by HazelW
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
- Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Nutrition Facts : Calories 245 calories, Carbohydrate 35.7 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 255.9 mg, Sugar 7.5 g
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