4 light pumpkin cornbread Recipes

  • Light Pumpkin Cornbread
    self rising flour, cornmeal and
    6 More
    self rising flour, cornmeal, splenda brown sugar blend (can use regular brown sugar), baking powder, pumpkin pie spice, pumpkin puree (plain ), fat free greek yogurt (plain ), egg white
    1 hour 5 min, 8 ingredients
  • Whole Wheat Pumpkin Cornbread
    whole wheat flour, cornmeal, baking powder, baking soda and
    9 More
    whole wheat flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt, butter, softened, light brown sugar , packed, eggs, canned pumpkin puree, milk
    1 hour 35 min, 13 ingredients
  • Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr...
    fresh corn kernels, corn oil, salt, freshly ground pepper and
    13 More
    fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).
    50 min, 18 ingredients




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