Sunday, October 17, 2010

Pumpkin Corn Bread

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This super easy recipe is really moist and delicious. Although it has pumpkin and pumpkin pie spice in it, there isn't an overwhelming pumpkin flavor or sweetness to it.

I found this in last year's Better Homes & Garden magazine and you can print the recipe here. I made a few adjustments according to ingredients that I had on hand.

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Preheat your oven to 350 and brush a 12 inch cast iron skillet with 2 tablespoons of melted butter.

In a large bowl combine 2 cups cornmeal, 1/3 cup sugar, 2 tbs flour (original recipe calls for masa harina or corn flour), 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 1/4 teaspoon pumpkin pie spice. Whisk it all together.

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In a separate bowl whisk together 4 tablespoons melted butter, 1 cup buttermilk, 1 8-ounce carton sour cream, 1 egg (lightly beaten) and 3/4 cup canned pumpkin.

Add the wet to the dry and whisk together.

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Pour the batter into the cast iron skillet and bake for 22-25 minutes or until a toothpick inserted off-center comes out clean.

Cool on a wire rack and serve warm.

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Let's take a moment to talk about buttermilk. I don't buy it anymore. Did you know you can make your own? Take out a measuring cup, add 1 tablespooon of lemon juice or white vinegar and then fill with milk until you hit the 1 cup mark. Let it sit for about 5 minutes and you have your buttermilk.

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Cut the cornbread into 12 wedges and enjoy! I had it plain but it would also be great with whipped honey butter.

If you really want to bring fall into this dish I think it would be awesome with butter whipped with apple butter. Yum.

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This corn bread was a hit, try it out and let me know what you think!

5 comments:

  1. That sounds heavenly. I love pumpkin anything. Great tip about the buttermilk too.

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  2. This looks delicious and different. No one sells canned pumpkin here but I guess the real thing (lightly cooked?) would work?

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  3. This looks awesome! My boyfriend is a huge pumpkin fan and loves cornbread, so I'll definitely have to make it for him.

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  4. Mmmm, I made some pumpkin cornbread off of Tasty Kitchen's website a few weeks ago. It was DELISH. Served it with some beef sirloin stew, perfectly autumn'ish!

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  5. That is some of the most beautiful cornbread I've ever seen! Does it always come out so smooth looking for you?! I follow the same recipe every time and I think it looks different every time!
    Yours sounds delicious!

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