Spiced Pumpkin Cornbread
From peetabear 15 years agoIngredients
- 1 tablespoon plus 1/2 cup cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 1 tsp. baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. ground cinnamon shopping list
- 1/4 tsp. ground nutmeg shopping list
- 1/4 tsp. ground allspice shopping list
- 2 eggs shopping list
- 1 cup canned pumpkin shopping list
- 1/2 cup milk shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 cup packed brown sugar shopping list
- 3 tablespoons molasses shopping list
- 1 tablespoon freshly grated orange zest shopping list
How to make it
- Preheat oven to 375 degrees F/190 degrees C. Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.
- In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Smooth top with a rubber spatula. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before cutting. Cut into squares and serve with lots of butter and honey.
- Makes 16 (2-inch) squares
People Who Like This Dish 10
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The Rating
Reviewed by 6 people-
Sounds yummy! Nice for this time of year.
pleclare in Framingham loved it -
Sounds good to me peeta. got my 5.
mystic_river1 in Bradenton loved it -
Sounds wonderful.
chihuahua in Sonoma County loved it
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