1 Review

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Podkayne September 08, 2010
Pumpkin Cornbread