Tuesday, September 21, 2010

Tasty Tuesday


           Since Fall offically begins in 2 days, of course I'm sharing another pumpkin recipe! Have you ever had pumpkin cornbread? Neither had I till a recipe found me recently, and let me tell you, those can be the best kinds, no hunting involved!  I've got my family spoiled with my cornbread, you see and this is a secret too, I add a spoon or two of sugar to my recipe, making it johnny cake in all reality, and more like a cake too but everyone loves it this way. Recently I made some jalapeno cornbread and they knew something was missing so I had to come clean. But please use my secret just once and you'll see why it's our favorite cornbread.

        Back to this post, I got a email from one of the cooking sites I belong too and there it was, a pretty orange cornbread with a hint of pumpkin and sweet sugar, so I knew it would be good.  And it was, with a bowl of ham and beans.........yumo!

Pumpkin Cornbread

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, well beaten
  • 1 cup canned unsweetened pumpkin puree
  • 1/2 cup packed dark brown sugar
  • 1/4 cup canola oil
  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix.  Divide the batter evenly among prepared muffin tin cups.
  4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

     I always spread butter top while still warm so it melts all over, did I say yumo yet?  In fact, I'll be making ham and beans on the first day of fall to celebrate and I just may have to make another batch of this too!  It keeps well so that's always a plus in our house. 

     FALL APRON UPDATE: How are you all coming along with your aprons? Have you sent or recieved yet? Remember the shipping date is coming up fast again, so let's make sure all aprons are shipped by the 25th, if you need some more time please contact your partner to let her know.  I can't wait to hear all about your new treasures!  Happy sewing and baking! 

3 comments:

  1. I've never heard of this~but it sounds good!

    ReplyDelete
  2. Hey girl,
    I've never had punkin in my cornbread either. But I've put the sugar in our cornbread just like you! My fav though is the beans n cornbread. Especially if you have some vine ripened tomatoes and a salt shaker on the side. Mmmmm.
    Hey I tried to add your button again and it does NOT work by copying and pasting the code. Just wanted to let you know So instead, I saved your image to my computer, and then went to my gadget and clicked picture and put your picture there and then added the http addy of your blog. wala... your now linked on my sidebar. Love your button. Super cute. I wanna come lounge in one of those adirondacks okay?

    ReplyDelete
  3. Now this one I can eat! Oh it looks wonderful sitting there in the pan. I love spreading butter on things when they're still warm. Thanks, sweet friend, for sharing this one with us. xxoo

    ReplyDelete

Thank you for visiting Country Pleasures, I welcome all comments, always nice to hear from my readers! Blessings!

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