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    You are in: Home / Recipes / Pumpkin Cornbread Recipe
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    Pumpkin Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    ellie3763's Note:

    from "(never home)maker" -

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    Serves: 9


    9x9 pan

    Units: US | Metric


    1. 1
      Preheat oven to 400°F Lightly grease a 10-inch round pie pan or a 9-inch square baking pan.
    2. 2
      In a large bowl, whisk together the flour, baking powder, salt, and cornmeal.
    3. 3
      In a seprate bowl, whisk together pumpkin, oil, syrup, and eggs.
    4. 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. 5
      Pour the batter into the prepared pan. Bake for 25-30 minutes until lightly browned and slightly firm to the touch.

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    Ratings & Reviews:

    • on September 08, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Cornbread

    Serving Size: 1 (84 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 211.2
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 0.9 g
    Cholesterol 47.0 mg
    Sodium 404.4 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 3.1 g
    Sugars 6.3 g
    Protein 5.0 g

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