PUMPKIN CORNBREAD
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Provided by Martha Rose Shulman
Categories breads, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- 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.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams
PUMPKIN-CHEESE CORNBREAD
Treat your guests with this pumpkin-cheese cornbread that's made using Betty Crocker® cornbread & muffin mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 10-inch cast-iron skillet with oil. Place skillet in oven to heat.
- In large bowl, stir cornbread mix, cheese and cumin. In medium bowl, stir pumpkin, milk and eggs until smooth. Add pumpkin mixture to cornbread mixture; mix well. Stir in hot oil from skillet. Pour batter into greased skillet. Sprinkle pepitas over batter, pressing in gently.
- Bake 22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 216, Carbohydrate 7 g, Fat 1 1/2, Fiber 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg
SKILLET PUMPKIN CORNBREAD
No story here don't remember where this recipe is from -I just know that it is sooo good. Great for those cool winter nights with honey butter or apple butter or cranberry curd. Yum!
Provided by Pat Duran @kitchenChatter
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Heat oven to 400^. Butter a 10 -12 inch iron-clad skillet; set aside. --- Mix cornmeal into pumpkin; add water, beaten eggs, and buttermilk to mixture; set aside.
- In a large bowl mix together baking soda, flour, salt, pumpkin pie spices,oil and sugar. Add this mixture to pumpkin mixture.Mix to blend with wooden spoon or whisk, whatever works for you.
- Mix well. Pour into prepared skillet and bake for 35 to 45 minutes or until lightly browned and toothpick inserted comes out clean. Serve hot with butter, honey butter, maple butter, cranberry curd or apple butter.
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