Wednesday, October 26, 2011

Pumpkin Cornbread

I invite you to try this recipe as soon as humanly possible. Make sure your pantry is stocked with pumpkin, cornmeal, flour, and molasses and go to work. Really. I am certain this recipe is new to you. How have I lived 29 autumns already without having this gem of a recipe?? This is what my mystified mind is contemplating and pondering.

It's complicated to find exact words for describing this. It's not dry like most cornbreads- so if that's your qualm, then fear no more. And I know adding molasses to your cornbread mixture seems absolutely goofed and inexact, but you barely taste it- all it does is add slight flavor but big moisture and subtle color. The pumpkin acts similarly too- moisture, color, and slight flavor. The "cornbready" texture is really diffused by so many layers of ingredients.

If you can't already tell then, I think it's sensationally delicious, very tasty, and wildly moist.

Eat with chili, on Halloween night, and you will be spooked-out happy.

Pumpkin Cornbread

{Two Peas and Their Pod}

1 cup flour

1 TBSP baking powder

1 teaspoon kosher salt

½ teaspoons ground cinnamon

¼ teaspoons ground nutmeg

½ cups brown sugar

1 cup cornmeal

2 whole eggs

1 cup pumpkin puree

¼ cups olive oil

1 TBSP molasses

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible. Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

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