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Thursday, February 3, 2011

Pumpkin Cornbread

Since it's been snowy and cold here this week, I had a lot of comfort foods on the menu. When I think of a comfort side to soups, stews or chili, I think of some sort of bread. Dipping the bread into the bowl, sopping up every last bit of goodness from the bottom.

I had seen this recipe for pumpkin cornbread on Cooking for your Family. One of our new posters (Junquegirl) is vegetarian and she shares great recipes full of vegetables and new twists on old favorites. Which was the case with this corn bread. And I'll take the chance to add hidden veggies, or fruits in anything.



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All I have to say is that this cornbread is dangerous. Just the smell while it was cooking, was making me so hungry. I just love the smell of molasses and cinnamon, combined together. It's just a warm and homey smell, that makes me want to snuggle up, in front of a fire and read a good book.

The smell did not disappoint. The cornbread was moist, sweet and comforting. I was tempted to say it was almost dessert like. I really loved the texture, combined with the sweet warm spices. Paired with chili, it was perfect. Sweet countering the slight spicy-ness. The kids didn't want to try it at first. They both sniffed at it and preferred to just have the chili. After seeing me and my nephew devour the bread and comment on how good it was, they both decided to try it. Queenie ended up having 2 pieces, while Mr.B had 1.

I really urge you to try this variation of an old favorite comfort food. It will not disappoint!

PUMPKIN CORNBREAD
Adapted from Recipes from the Old Mill: Baking with Whole Grains
printable version

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Servings: 8-12 slices

Cooking Tips
*We like to use Bob’s Red Mill coarse grain corn meal for an added crunchy texture.
**Terrific with chili!



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This post linked to

Tip Day Thursday

Recipe Swap Thursday

Full Plate Thursday

Frugal Food Thursday

Fat Camp Friday

Foodie Friday

Friday Favorites

Fun with Food Friday

Friday Potluck

Cookbook Sundays

10 comments:

shopannies said...

that sounds delicious I can imagine the roasted hearty taste of pumpkin in cornbread with a good soup or stew

Miz Helen said...

Your Pumpkin Cornbread looks delicious,and I am going to make it today to have with some soup. Thank you so much for sharing it with us here at Full Plate Thursday.You have a great week end and please come back!

egbkid said...

I tried cornbread, both tasting and making, for the first time last fall. I really liked it, so i will have to try this variation! Thanks for sharing!!

jennoreilly said...

I've never actually had cornbread before (it's not big in Canada) but I love pumpkin so I think I'll give it a go! Thanks!

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Cindy said...

Jenn- I agree that cornbread isn't very popular here in Canada. I tried it for the first time, 10 yrs ago, when I visited Houston TX and fell in love, LOL.

Pattie @ Olla-Podrida said...

I have made pumpkin cornbread in the past and just love it. My recipe is different from yours, so I'll have to try yours and compare. Enjoyed this post.

Brenda said...

Cindy, we love cornbread in this house but I've never tried (or even thought of) pumpkin cornbread. What a great combination of flavours! Thank you so much for sharing with Cookbook Sundays!

Melynda said...

I must try this, I love cornbread but sometimes it can be dry. Pumpkin would be the perfect answer. thanks!

Couscous & Consciousness said...

Looks delicious and what a great way of "hiding" some veg!
Sue :-)