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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Adapted from a recipe by Bert Greene. Ingredients:
1 cup unbleached all-purpose flour |
1 cup yellow cornmeal, preferably stone-ground |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon mace) |
2 large eggs |
1 cup fresh pumpkin puree or 1 cup canned solid-pack pumpkin |
1/2 cup unsalted butter, melted |
1 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Grease 9-inch square baking pan.
3. Combine flour, cornmeal, sugar, baking powder, baking soda, salt and spices in large bowl.
4. In small bowl, mix eggs, pumpkin, butter and sour cream with whisk.
5. Add to dry ingredients.
6. Stir just until ingredients are moistened yet thoroughly blended.
7. Take care not to overmix.
8. Pour batter into pan.
9. Bake in preheated oven for 20 to 25 minutes, until golden around edges and cake tester inserted into center comes out clean.
10. Let stand 15 minutes before cutting into squares.
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