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In this instalment of rolling recipes series I wanted to find a dish that was unique enough to stray from the inundation of the typical pumpkin recipes that crop up this time of year, yet recognizable enough that appeals to many. Cornbread is a staple in the fall and served regularly around Thanksgiving dinner tables, therefore I thought it was a natural conclusion to post a pumpkin cornbread recipe.
Besides this dish being pumpkin AND cornbread, 2 delicious flavours combined into 1, the most remarkable trait of this recipe is that the pumpkin puree helps keep the cornbread moist which is often the most difficult feat in making cornbread.
I like my cornbread almost dessert like sweet, and increased the honey to 1 cup. If you want a more neutral bread that has a hint of sweetness and can easily accompany savoury dishes, stick with the recipe and use only the 1/3 called for. You may also substitute the honey with white or brown sugar but I find the honey helps retain moisture and adds a floral note that works so well with cornbread.
You will need:
A casserole dish or cast iron skillet
1 1/4 cup cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/3 cup honey
1 cup buttermilk (regular milk works as well)
1 cup pumpkin puree
Pre-heat oven to 400 degrees fahrenheit
1) In a large bowl whisk together pumpkin puree, eggs, milk, and honey until well combined.
2) In a smaller bowl combine cornmeal, baking powder, and salt.
3) Mix the cornmeal mixture into the wet mixture and whisk well.
4) Add the flour and using a spatula or large spoon, fold the flour into the batter gently until just combined. Be careful not to over mix. A little streaking of flour is fine and can be left alone.
5) Pour the batter into the skillet or dish and smooth the top.
6) Bake for 30 minutes or until toothpick comes out clean.