Thursday, October 13, 2011

Pumpkin... cornbread?

Yes, really. Pumpkin cornbread.


It sounds weird, but it's totally delicious.

Tuesday night, before the ladies and I headed out to the Taste of Home Cooking School, we grabbed a quick bowl of soup at my place beforehand. I made up a big ole pot of Chicken Enchilada Soup, and served it up with all the fixings. Plus this pumpkin cornbread.




I was a bit unsure whether I would like it or not, but it was absolutely delicious. Moist & sweet (but not too sweet.) If you're a fan of sweeter style cornbreads, this is for you. If you like the non-sweet kinds of cornbread (who likes those?!), then this would not be for you. 


This cornbread would make the perfect complement to any autumn-ish meal. Of course, you must serve with butter and/or honey.





Now let me tell you a story about cornbread. One of my good friends throughout college, known as Big Red, would always come over to eat dinner with me and Talen. We all lived off-campus, and I cooked actual meals several nights of the week. So the three of us would bond over dinner.


Big Red & I, clearly pleased. I believe this was at my friend Alissa's wedding. (Go check out her blog. She lives in South Korea now! And is training for a half-marathon.)

One night I made cornbread to go with something. I don't even remember the main dish. Anyways, we were eating dinner, and we didn't have any honey to go with the cornbread. So Big Red takes a big ole slab of cornbread and plops it in a bowl and starts drowning it in maple syrup. Not even the good kind of maple syrup. It was pancake syrup... Aunt Jemima's, I believe. And he dug right in. Oh, Big Red...


So, make this pumpkin cornbread. But you don't have to serve it with maple syrup. 

Pumpkin Cornbread


  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • dash ginger
  • dash cloves
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup olive oil
  • 1 tablespoon honey

Method

Preheat oven to 400*F. Grease an 8x8-inch baking pan.

In a medium bowl, combine flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.

In a small bowl, whisk together eggs, pumpkin puree, olive oil, and honey. Stir the wet ingredients into the dry ingredients just until combined. (It will be thick.)

Spread the batter into the pan, smoothing out any lumps.

Bake at 400*F for 25-30 minutes or until toothpick inserted in center comes out clean.

5 comments:

Alissa said...

When I saw the picture, I was like, "That is from my wedding!" Then I read the caption. hahaha.

I think I say this every time, but tear it up this weekend!

Jessica @ rerunrunning said...

Okay... I'm totally going to try this. I actually did some cornbread with our meal the night that I made your soup last week, but it was not very good. :( (the cornbread... not your soup... you're soup was awesome and we loved it!!!)

So, next time, we're going with this. ;)

Have Your Way said...

Looks Yummy!!!

Good luck on your half tomorrow in CBUS!!! You will ROCK it!

Sara said...

@Alissa & Have Your Way - Thanks!! I am getting excited!

@Jessica - yes, try it! I will say though, it doesn't keep very well. The next day it was still good if you heated it in the microwave, but by day 3 it was pretty dried out. I think that might just be the nature of cornbread though.

Have Your Way said...

Sara!!! This post came up on a blog that I read, and it made me think of you and your pumpkin addiction :D

http://ourchocolateshavings.blogspot.com/2011/10/o-bake-pumpkin-cheesecake-sandwiches.html

 
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