Thursday, October 23, 2014
After posting my newest favorite soup recipe last week, I promised to share the pumpkin cornbread recipe. This cornbread was super moist, which makes or breaks a cornbread recipe, in my opinion. You could taste the pumpkin, but not overly so, which I also liked. This recipes comes together in no time, and stayed tasty for three days, well covered (might have stayed fresh longer, but that's how long it took us to finish it all). This is the perfect cornbread to pair with your soups, chilis, and stews this fall!
1 cup flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin puree
1/4 cup olive oil
1 Tbsp honey
Heat oven to 400 degrees. Grease 8x8" baking dish and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, then stir in the pumpkin, oil, and honey.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted into the center comes out clean. Serve warm.
source: recipe adapted from Tasty Kitchen
P.S. Buttermilk Cornbread with Monterey Jack Cheese.