This post written by the original Ebby.
November is here, and along with it comes my obsession with all things pumpkin. I stir it into my oatmeal, add it to cakes and bars, and clip recipes which involve its use in cinnamon rolls and cheesecakes and scones. So naturally, I couldn't pass up this recipe for pumpkin cornbread, because as much as I love pumpkin, I may love cornbread even more.
This recipe calls for olive oil. After snitching a little of the batter (quality control!) I was worried the olive flavor might overwhelm the finished bread. Luckily I was wrong, though I would like to try this again with melted butter, just to taste the difference. And I'd also try amping up the spice amounts a little more for added flavor. But all in all, this is delicious. As evidenced by the fact that it only lasted two days. And I was the only one eating it. Oops!
Start by combining the dry ingredients.
It will look something like this. Check out that beautiful yellow cornmeal. Delish!
Next, beat the eggs and add the pumpkin, oil and molasses. This doesn't look so delish, I'll admit. It actually looks downright gross. But it will taste good!
Then spread the batter in a greased baking dish and pop it in the oven for about a half hour.
The bread is great as is, warm from the oven. A little maple syrup is pretty good too. And if you like living dangerously, get out the whipped cream.
I sure wish I had more self control.
1 C. flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 Tbsp. cinnamon
1/4 tsp. nutmeg
1/2 C. brown sugar
1 C. cornmeal
1 C. pumpkin puree
1/4 C. olive oil
1 Tbsp. molasses
Preheat oven to 400 degrees and grease an 8x8 baking dish.
In a medium bowl, whisk together flour, baking powder, salt, spices, brown sugar and cornmeal. In a small bowl, lightly beat eggs. Stir in pumpkin, oil and molasses.
Stir the wet ingredients into the dry ingredients until just combined. Pour the batter into the pan, smoothing out the top.
Bake for 30 minutes, or until a knife inserted in the center comes out clean. Serve warm.