Pumpkin Cornbread

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This recipe shows how to put an autumn spin on cornbread with pumpkin. Watch Donna Reynolds make pumpkin cornbread in this video clip from Carolina Outdoor Journal.

Course:

Ingredients

  • 6 tablespoons of butter melted
  • 2 cups yellow cornmeal
  • 1/3 cup sugar
  • 2 T corn flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • ¼ t pumpkin pie spice
  • 1 cup buttermilk
  • 8 ounces sour cream
  • 1 egg, lightly beaten
  • ¾ cup canned pumpkin
  • whipped butter, optional

Directions

  1. Heat oven to 350 degrees. Generously brush a 12-inch cast iron skillet with the 2 tablespoons of butter; set aside remaining butter.
  2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
  4. Bake for 22-25 minutes or until a toothpick inserted off-center comes out clean. Cool on wore rack. Serve with warm with whipped butter.
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