Friday, February 03, 2012

Pumpkin Cornbread

This sounds intriguing:

Pumpkin Cornbread (from LLL's Whole Foods for the Whole Family cookbook)

2 tsp oil
1/3 c. honey
2 eggs
2 tsp vanilla
1 c. mashed cooked pumpkin
1/4 c. cornmeal
2 tsp baking powder
1/2 tsp salt
2/3 c. dry milk powder

Combine oil, honey, eggs and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt and dry milk powder. Add to egg mixture, stirring to moisten. Pour into greased 5x9 inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; invert onto wire rack to cool completely. 6 servings.

Note: Be sure to cook for the entire 40 minutes even if you think the edges are going to be over done. It is extremely moist and needs the cooking time to be done in the middle. 

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