pumpkin corn bread
(1 rating)
Crumbly, yet creamy; savory, yet sweet. Rethink everything you know about corn bread when you add pureed pumpkin.
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(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For pumpkin corn bread
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6 Tbspbutter, melted
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2 ccornmeal
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1/3 csugar
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2 Tbspmasa harina or corn flour
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2 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1/4 tsppumpkin pie spice
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1 cbuttermilk
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8 ozcarton dairy sour cream
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1egg, lightly beaten
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3/4 ccanned pumpkin
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whipped butter (optional)
How To Make pumpkin corn bread
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1Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
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2In 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.
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3Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.
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4Make-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.
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5Pumpkin 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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