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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This makes a nice moist corn bread. In my area, we like our corn bread to be a wet one. Make sure you refrigerate this and do not store as a cake. Ingredients:
2 1/2 cups cornmeal, white |
1 1/4 cups sugar |
1 teaspoon salt |
4 cups water |
2 cups milk, room temperature |
1 tablespoon molasses |
3 -4 eggs, beaten |
4 tablespoons butter, softened |
1 cup pumpkin, canned |
Directions:
1. Over medium heat, in a heavy pot, warm the water, milk, eggs, and butter. Stir occasionally until the butter melts.
2. Add the pumpkin and molasses, stir to blend well.
3. Add the cornmeal, sugar, and salt. Stir constantly until mixture becomes thick.
4. Pour into a greased 2-quart baking pan.
5. Bake at 350 degrees for 1 hour.
6. Place pan on a rack to cool.
7. Refrigerate. Remove 20 minutes before serving.
8. Note: This may cut into squares and reheated in a buttered pan, if desired.
9. Also, the number of servings will depend on how large you cut the squares.
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