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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a recipe that I found at Recipe Girl. They are super cute when baked in Williams-Sonoma's Acorn Cakelet Pan. You really can't taste the pumpkin but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Give it a try! Ingredients:
1/2 cup all-purpose flour |
1/2 cup whole wheat flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup cornmeal |
2 large eggs |
1 cup pumpkin puree (canned or freshly cooked and processed) |
2/3 cup brown sugar |
1/4 cup canola oil |
1 tablespoon molasses |
Directions:
1. 1. Preheat oven to 400°F Grease 10-inch glass pie pan or 9-inch square baking pan.
2. 2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. 3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. 4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this this a fork).
5. 5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
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