Skip to main content

Pumpkin Cornbread

The idea of mixing pumpkin and corn is nothing new.  At my house, cornbread is the bread of choice for the stuffing on Thanksgiving, and true to my predilections, it has to be homemade.  As I was thinking of the stuffing for our turkey this year, I decided to change it up a bit from previous years by adding delicious pumpkin puree to the cornbread.  Not only does pumpkin add flavor to anything it touches, but it makes baked goods uncommonly moist.  I'm pleased with the results.


After conversing with a good friend of mine from the south, we both agreed that one ought to add sugar to any type of cornbread.  I don't mean that it has to be sweet bordering on cake, but there should be just enough to give it another dimension.  Again, it's the combination of sweet and salty.  

What emerges from the oven is a thick cornbread that you'll be proud of bringing over to the holiday table for your guests.  The bread can be cut into squares of equal size or it can be left whole and brought to the table so that each guest can take however much they want.  Of the utmost importance is having a good, softened butter at the ready and, if you can, some Cranberry Relish.  It's such a treat to slather a wedge of this cornbread with them.

If you're like me and want to make this bread for your stuffing, bake the bread and leave it out to dry overnight.  It's sturdy enough to cut into small squares for a tasty stuffing, but remember, if you're entertaining a large crowd, I strongly advise you make several recipes of my cornbread.

Let's bake!


Ingredients
  • 1-1/2 cups {215 g.} all-purpose flour
  • 1-1/2 cups {235 g.} yellow cornmeal
  • 3 teaspoons {15 ml.} baking powder
  • 1-1/2 teaspoons {7.5 ml.} fine sea salt
  • 4 tablespoons {120 ml.} granulated sugar
  • 2 large eggs, room temperature
  • 8 tablespoons {113 g.} unsalted butter, melted & cooled
  • 1 cup {225 g.} pumpkin puree
  • 1-1/2 cups {360 ml.} milk, room temperature
Equipment: 9x9" square baking pan, parchment paper.
Yield: 9 servings

Butter the baking pan and line the bottom with a piece of parchment paper.


Center an oven rack 
Preheat to 350° F (177°C)



  • In a large bowl, combine the all-purpose flour, cornmeal, baking powder, fine sea salt and sugar.  Whisk to combine.
  • In a large measuring cup, whisk to combine the eggs, melted butter, pumpkin puree and milk.  Pour this over the dry ingredients.
  • With the whisk, stir to combine the ingredients.  Pour into the prepared baking pan and pop it into the preheated oven.
  • Bake the cornbread for approximately 35-40 minutes, or until the top is set and a toothpick inserted in the middle comes out free of crumbs.
  • Let cool in the baking pan for 5 minutes, then invert it onto a cooling rack.  Gently remove the baking pan and reinvert the bread to cool right side up.


 A great big wedge served with some butter is the perfect accompaniment to a juicy roast turkey.  Delicious.

I hope you make my Pumpkin Cornbread
a part of your Thanksgiving table.

Enjoy!

❂
David

Labels:

Comments

  1. Amy at love made my homeNovember 26, 2013 at 6:35 PM

    Do you remember that I said I come to look at your dishes, well, now I'm looking at your cutting boards too!! The cornbread looks lovely. I hope that your stuffing is wonderful.

    ReplyDelete
  2. Good Things by DavidNovember 26, 2013 at 7:33 PM

    Amy,

    Those cutting boards are some of my best pieces in the kitchen. They're made by master woodworker, Michael Laico! I love them!!!

    That stuffing is going to be delicious, just wait!

    ReplyDelete

Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass
49 comments
Read more

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b
8 comments
Read more

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadei
48 comments
Read more