Total Time
45mins
Prep 15 mins
Cook 30 mins

from "(never home)maker" - http://www.neverhomemaker.com/2010/08/corn-bread-carrots-and-congrats.html

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Lightly grease a 10-inch round pie pan or a 9-inch square baking pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, and cornmeal.
  3. In a seprate bowl, whisk together pumpkin, oil, syrup, and eggs.
  4. Make a well in the dry ingredients and pour the wet ingredients inches Mix together until just incorporated, taking care not to overmix. Fold in the corn.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes until lightly browned and slightly firm to the touch.
Most Helpful

5 5

Really good! I had to add a little bit of milk (based on other recipes, as well, it seems that my pumpkin puree is less moist than most) but the cake was moist and hearty. I used fresh sweetcorn cut off the cob, and the sweetness was still subtle and not overwhelming. This will definitely see a lot of use in the late summer when we get a lot of pumpkin and sweet corn in our CSA share.