Pumpkin Cornbread Nov 19th 2012, 12:45 Wake and Bake  [Photograph: Carrie Vasios] This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals. About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios About This Recipe Yield: | serves 8 | Active time: | 10 minutes | Total time: | 40 minutes | Special equipment: | whisk, 9-inch cast iron skillet |
Ingredients - 1 1/4 cups corn meal
- 1 cup (about 5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup (about 1 3/4 ounces) sugar
- 1 cup pumpkin puree
- 1 cup milk
- 1 tablespoon unsalted butter
Procedures -
Adjust oven rack to middle position and preheat oven to 400°F. -
In a medium bowl, whisk together corn meal, flour, baking powder, and salt; set aside. -
In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients. -
Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.
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