Pumpkin Cornbread

READY IN: 45mins
Recipe by ellie3763

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

Top Review by Podkayne

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.

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.

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