PUMPKIN CORNBREAD

Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Time 2h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-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.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams