Pumpkin Cornbread
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
- 1cup low-fat milk
- 2tablespoons extra virgin olive oil
- 1tablespoon mild honey, such as clover
- 2eggs
- 1½cups stone ground yellow cornmeal
- ½cup all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking soda
- ¾teaspoon salt
- 1tablespoon unsalted butter
Nutritional analysis per serving (12 servings)
130 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Step 2
Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Step 3
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Step 4
Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Step 5
Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
- To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1½ hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.
- Advance preparation: This will keep for a couple of days if well wrapped. It does not freeze well.
Private Notes
Comments
After reading others' comments, I added a dash of cinnamon and nutmeg to the dry ingredients to enhance the "pumpkin" flavor. I also used the whole can of pumpkin rather than just a cup. This made for a moister cornbread as well. I thought the results were great - eat with honey butter!
I make my Pumpkin cornbread with at least a cup of fresh pumpkin (Sugar baby) grated on a cheese grater (add to the batter uncooked) Makes a great moist cornbread that everyone raves about, no need to pre-cook the pumpkin. I also add a bit of nutmeg and cinnamon.
I followed this recipe exactly, and it made a nice, moist cornbread. In my opinion, it could only be considered bland if you were expecting it to turn out like a pumpkin-spice muffin. Very nice cornbread recipe.
This was lacking in flavor. Easy to make but not satisfying.
Made the recipe as is, but added roasted corn and shishito peppers (1 cup) plus half a cup (loose) cilantro (stems and leaves). When it came out of the oven, I smeared in butter. Delicious and even better the next day.
Worked beautifully with gluten free flour instead of regular flour
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