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| Hazel's Pumpkin Cornbread |
"I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F."
Ingredients :
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/4 cup corn oil
- 2 tablespoons honey
- 1 cup pumpkin puree
- 1 cup buttermilk
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 30M |
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- In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
- Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Notes :
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