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    Pumpkin Cornbread

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    • 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.

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    Pumpkin Cornbread. Recipe by Whisper

    Pumpkin Cornbread

    By Whisper
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    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
    34%
    Total Fat 8.1 g
    12%
    Saturated Fat 0.9 g
    4%
    Cholesterol 47.0 mg
    15%
    Sodium 404.4 mg
    16%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 3.1 g
    12%
    Sugars 6.3 g
    25%
    Protein 5.0 g
    10%
    Detailed Nutrition Values About Nutrition Info
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