Pumpkin Cornbread

"This is a recipe that I found at Recipe Girl. They are super cute when baked in Williams-Sonoma's Acorn Cakelet Pan. You really can't taste the pumpkin but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Give it a try!"
 
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Ready In:
45mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • 1. Preheat oven to 400°F Grease 10-inch glass pie pan or 9-inch square baking pan.
  • 2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
  • 3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
  • 4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this this a fork).
  • 5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

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RECIPE SUBMITTED BY

Hello, Everyone! My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it. For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks. My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry. It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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