Pumpkin Cornbread
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 9x9 pan
- Serves:
- 9
ingredients
- 236.59 ml whole wheat flour
- 14.79 ml baking powder
- 4.92 ml salt
- 236.59 ml stone-ground cornmeal
- 2 eggs
- 236.59 ml pumpkin puree
- 59.14 ml maple syrup
- 59.14 ml canola oil
- 236.59 ml corn
directions
- Preheat oven to 400°F Lightly grease a 10-inch round pie pan or a 9-inch square baking pan.
- In a large bowl, whisk together the flour, baking powder, salt, and cornmeal.
- In a seprate bowl, whisk together pumpkin, oil, syrup, and eggs.
- 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.
- 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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Reviews
-
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.