After that devastating Phillies loss of game six in the Pennant race last night, I think a bit of comfort food is in order. Continuing on with my pumpkin recipes I'm sharing an oldie but a goodie, another terrific and unexpected use of pumpkin in baked goods. I'm still working on some other pumpkin in savory food recipes but for tonight, enjoy this cornbread recipe and make a batch to have with my vegetarian pumpkin chili or to have with your morning pumpkin spice latte or coffee. This recipe works well for a crowd - you can double, triple or quadruple it as needed. I tripled the recipe and made 3 trays of mini muffins for Nate's birthday party last week, and had enough to make my Halloween shaped muffin cakes that were about the size of giant muffins. Larger muffins take longer to bake so increase the baking time and keep your eye on the pans, rotating them every 15 minutes.
Pumpkin Cornbread Ingredients:
- 1 Large Egg
- 1 Cup Milk (your choice on full, low or non-fat)
- 1/2 Cup (1 Stick) Unsalted Butter - melted and cooled
- 1 Cup Pure Pumpkin Puree
- 1 & 1/4 Cups Yellow or White Cornmeal
- 1 Cup All-Purpose or Whole Wheat Flour
- 1/4 Cup Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- Preheat oven to 400 degrees. Grease, spray or line with cupcake liners a 12 portion regular sized muffin tin. If using a baking pan, 8-inch square or 9-inch round, spray or grease it. Set aside
- In a large mixing bowl, beat the eggs with the milk, melted and cooled butter and the pumpkin puree.
- In another bowl, sift together the cornmeal, flower, sugar, pumpkin pie spice, baking powder and salt.
- Fold the dry ingredients into the wet ingredients until the cornmeal mixture is just mixed through; the batter should be a bit lumpy.
- Pour the batter into the prepared muffin tins or pan. For muffins, bake 15 minutes, rotate pan and bake for another 5 to 8 minutes, or until a skewer inserted into the center of a cornbread muffin comes out clean with no wet batter clinging to it. If baking in a pan, bake for 20 minutes, rotate pan and bake an additional 5 to 8 minutes, again until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes then turn out. Cool enough to handle before cutting to prevent the cornbread from falling apart.
- Makes 1 dozen muffins or 1 pan, serves up to 12.
- To reheat, cut the cornbread in half, butter each side and either toast in a skillet or in a toaster oven until crisped and browned - TASTY! Extremely good with honey, or pumpkin maple syrup.