I mentioned in yesterday’s post that we had pumpkin cornbread to go with our slow cooker sticky chicken. I love cornbread. Sweet, baked, fried, muffins, cakes….it doesn’t matter, I like it all! So, when I saw pumpkin cornbread, I knew I had to give it a try.
from Recipe Girl
Preheat oven to 400 F. Grease 10 inch glass pie pan or 9 inch square baking pan. Sift flours, baking powder, salt and spices into large mixing bowl. Whisk in cornmeal. In separate bowl, whisk pumpkin, brown sugar, oil and molasses into your eggs or flax eggs. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended). Pour batter into prepared pan. Bake for 30 mins, or until cornbread is browned and the surface has a slightly springy feel.
Verdict – Nobody liked this but me! You could definitely taste the pumpkin, and it was only slightly sweet (but I only used 1/2 cup brown sugar.) I recommend using the full amount and increasing the cinnamon – especially if you like all your pumpkin products to taste like pumpkin pie like me 😉 I, of course, like all bread products. Ditto for anything with cornmeal!