Pumpkin Cornbread
photo by Whisper
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 8inch pan
ingredients
- 1 1⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon coriander
- 3⁄4 cup yellow cornmeal
- 2⁄3 cup brown sugar
- 2 tablespoons honey
- 1⁄4 cup butter, melted
- 2 eggs, beaten
- 3⁄4 cup canned pumpkin
- 2⁄3 cup buttermilk
directions
- Sift together flour, baking powder, salt and coriander in a large mixing bowl; stir in cornmeal.
- In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
- Gradually stir into the dry mixture until all ingredients are blended; do not overmix.
- Pour batter into a square 8-inch baking pan and bake in 350 degree oven 40-45 minutes.
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Reviews
-
Excellent! I had some leftover pumpkin to use up, so the amount I put in was more like 1 cup instead of 3/4. Also, the recipe didn't say whether or not to grease the pan, but I did spray it with some cooking spray, which was probably a good idea. It didn't taste very pumpkin-y, but turned out very moist with good flavour. Thanks for sharing!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).