As usual, I made some changes. I used to have a rule with new recipes: Make it exactly as it reads the first time then make changes. After much practice and becoming more educated in the kitchen and with ingredients, I almost never follow that rule now. Most times, it all turns out okay. And this pumpkin cornbread recipe was one of them. I used coconut oil in place of canola oil, added more spices and used all white whole wheat flour. Next time I plan to substitute honey for the brown sugar and maybe applesauce for the oil. I'll let you know how it goes.
If you like cornbread, you need to give this recipe a try. The pumpkin and spices are present but it's cornbread more than it is a pumpkin bread. I served it with a little butter and pure maple syrup. The boys loved it! I was certain we'd have a lot left over but it went quick. Our family of four had it finished with 24 hours. It started as an afternoon snack and ended as breakfast the next morning. And I should mention that my (poor iPhone 3) photo is of two servings, not one.
Pumpkin Cornbread
Adapted from here.
Makes 8 servings
1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1/8 teaspoon allspice
1 cup cornmeal
2 large eggs
1 cup unsweetened pure pumpkin puree
2/3 cup light brown sugar, packed
1/4 cup coconut oil
1 tablespoon molasses
1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Combine flour, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Add pumpkin mixture to dry ingredient and combine gently just until blended- don't over-mix.
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
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