~more recently updated recipes~
2005 ORIGINAL POST The Thanksgiving leftovers are nearing an end, at least those not tucked into freezer bags and casseroles for later. I used 'pumpkin' from a leftover gratin made from canned pumpkin, bacon, onion and Parmesan cheese. The cornbread came out of the oven moist -- and stayed that way -- with an interesting savory-sweet-nutmeg flavor.
2009 UPDATE This is a great recipe for using up a cup of leftover pumpkin purée, adding moisture and a touch of color. The result isn't as 'cornbready' as my very favorite Skillet Cornbread, a long-time favorite published in my food column Kitchen Parade. But it's a lovely nice change of pace, slightly sweet but not anything as sweet as a cupcake, say, or even a sweet morning muffin. It would make a great morning cake, and could even do well baked in muffin tins, especially for making small hearty sandwiches, perhaps with a little ham and tomato, or a layer of cream cheese with some nutmeg and raisins mixed in. It stays really moist and flavorful on the second day, too. The recipe is definitely one to hang onto, I'm just not sure what to call it!
2011 THIRD TIME's THE CHARM Was it the mood? the homemade pumpkin puree? the wholewheat flour? Whatever the reason, this year's batch of Pumpkin Cornbread was especially good.
PUMPKIN CORNBREAD RECIPE
Time to table: 50 minutes
Makes 8 generous slices
1 large egg, lightly beaten
1/4 cup brown sugar
1 cup canned 100% pumpkin purée or 1 cup cooked pumpkin (see ALANNA's TIPS)
4 tablespoons unsalted butter, cubed, then melted in microwave in 10-second increments
1/2 cup skim milk or buttermilk
2 cups all-purpose flour or whole-wheat flour, fluffed to aerate before measuring
1/4 cup cornmeal, either finely ground yellow cornmeal or stone-ground cornmeal
2 teaspoons baking powder (use 1 teaspoon baking powder & 1 teaspoon baking soda if using buttermilk)
1 teaspoon nutmeg
1/2 teaspoon salt (if using unsalted cooked pumpkin)
Preheat oven to 350F. Butter or spray a glass pie pan or a 9x9 cake pan.
Whisk together the egg, brown sugar, pumpkin, butter and milk in a mixing bowl.
::: Warning: unorthodox time- and dish-saving tip follows ::: Measure the flour, cornmeal, baking powder and nutmeg on top of the wet mixture but without incorporating it in. With a fork, stir them together lightly, still without incorporating them in. Now lightly incorporate the dry ingredients into the wet.
Transfer to the pie plate and bake for 25 - 35 minutes or until a knife inserted in the middle comes out clean. Let cool briefly and enjoy!
ALANNA's TIPS & KITCHEN NOTES
PUMPKIN In 2005 and 2009, I made this with canned pumpkin, in 2011 with roasted pumpkin (actually, this year, a roasted kabocha squash), see How to Roast a Whole Pumpkin. It is thicker than the canned pumpkin so I added another 1/4 cup milk when the batter was a little thick. The result was a wonderful corn bread, moist inside with a crisp edge. Excellent!
FLUFF TO AERATE BEFORE MEASURING I call for 'fluffing the flour to aerate before measuring'. Just stir the flour with a spoon, right in the canister, then measure. The 'lightening' effect will be palpable and reduces the weight of the flour by as much as 25%. This technique makes all baked goods lighter and less floury.
WHAT KIND OF CORNMEAL In 2005, I used stoneground cornmeal and thought regular cornmeal would be better. In 2009, I used regular yellow cornmeal and it was fine. In 2011, I used coarse stone-ground cornmeal and really loved the slight "bite" of the cornmeal. The moral of the story is? Use whatever cornmeal you like!
This makes a tall corn bread - next time, I might cut the recipe in half and reduce the baking time. This would cut the portion size in half, just like that.
~ Supper Casserole with Pumpkin & Green Chile Cornbread Topping ~
(inspired by this recipe for Pumpkin Corn Bread!)
~ Sweet Cornbread ~
~ Country Cornbread ~
~ more cornmeal recipes ~
from A Veggie Venture
~ Skillet Cornbread ~
~ Savory Cornmeal Muffins ~
~ more cornmeal recipes ~
from Kitchen Parade