Ingredients:
1 cup flour
1 cup cornmeal
1 cup pumpkin puree
1/4 cup sugar
1/4 cup pepitas (unroasted, shelled pumpkin seeds)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1 cup cornmeal
1 cup pumpkin puree
1/4 cup sugar
1/4 cup pepitas (unroasted, shelled pumpkin seeds)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350. Grease or spray one 8×8 baking pan or an 8 inch pie tin. In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt. Beat in the pumpkin until well combined. Fold in pepitas Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
My thoughts:
I made this cornbread to go with the chili I made yesterday. It is really moist and fluffy and very pumpkiny. The pumpkin seeds provide a pleasant texture contrast but aren’t really necessary. Don’t forget to vote for best food blog in the 2007 Weblog Awards.
This looks like a wonderful accompaniment to hearty fall soups and stews. I bet it would be great with white bean chili!
holy moly….two of my most favorite things…pumpkin and cornbread. i bet this would also make an AWESOME stuffing.
Ooo! Lovely! I second that stuffing idea! Perfect for Thanksgiving 🙂
congratulations on the nomination!! how exciting!! and wow, that pumpkin cornbread sounds enticing…
Dear lord, I love pumpkin. I love cornbread. I MUST MAKE THIS!!!
Did you bake this cornbread in the Williams and Sonoma pumpkin mini-cheesecake pan? I would like to find another use for mine besides the time-consuming cheesecake recipe on the box. Does the baking time differ for the smaller cornbread?
I baked the cornbread in the same pan that is called for in the recipe. I cut the shape out with a cookie cutter. If you wanted to use your pumpkin pan, I’d start checking on the cornbread after about 10 minutes or so.
FWIW: I made this with canned pumpkin and had to add 1/3 to 1/2 cup of almond milk because the batter was too dry. But making it at my mother’s house, with fresh pumpkin puree (which was wetter than the canned stuff), no milk needed. Either way, though, totally delicious.
(Also in Mom’s version: used brown sugar; added pumpkin pie spice; and replaced pepitas with raisins and pecans. Mmmmm…)
This bread looks delicious!
I just made your potatoes stuffed with spinach and they were very, very nice! 🙂
Margot
This is most definitely going in my ‘to try’ folder. Sounds delicious! 🙂
Thanks! I made this last weekend to have as a snack during a road trip. I used 1/2 whole wheat and 1/2 regular flour, and added 1/2 cup unsweetened applesauce because the batter seemed dry. I made this as 6 fairly large muffins… just 205 calories each, and very filling!
thejacksgraze.blogspot.com/
I made your recipe (changed it a little)! thanks!
Finally! I've been searching everywhere for a pumpkin cornbread recipe that didn't include eggs. Can't wait to try this! Thanks for sharing it.
Hmm, looks like I'm not the only one who found the recipe resulted in a dry batter. I added a couple tablespoons of water before putting in the 8×8 pan. Also, since I didn't have enough cornmeal, I included 1/4 c oats and 1/2c grits. AND I sneaked some WW flour and brown sugar in with the regulars. The dryness didn't seem to affect the taste- very good!- but it didn't cook up very pretty- perhaps the reason Rachel did a cut-out?
Anyway- a great use for my extra pumpkin puree- thanks!
I did a cut-out for the picture. The rest of the bread looked fine.