Hazel's Pumpkin Cornbread7 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“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.” - by HazelW
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 245 cal
- 9.1 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Needed more sweetener or some seasoning...." See more"
"This was very good! BUT, add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea!..." See more"
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