Pumpkin Corn Bread

Annacia *

By
@Annacia

Crumbly, yet creamy; savory, yet sweet. Rethink everything you know about corn bread when you add pureed pumpkin.


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

6 Tbsp
butter, melted
2 c
cornmeal
1/3 c
sugar
2 Tbsp
masa harina or corn flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1/4 tsp
pumpkin pie spice
1 c
buttermilk
8 oz
carton dairy sour cream
1
egg, lightly beaten
3/4 c
canned pumpkin
whipped butter (optional)

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
2
In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet.
3
Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.
4
Make-Ahead Directions:

Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degrees F oven for 15 minutes or until warm.
5
Pumpkin Corn Muffins:

Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Soy Free
Other Tag: Quick & Easy