Pumpkin Corn Bread
Instructions:
- This recipe is a variation of the maple corn bread so it has that same cakelike appeal but with the added seasonal component of pumpkin, which makes it a perfect companion to any of the soups, and especially with chili. You can also use other winter squash in place of the pumpkin. The batter is very dense and bakes up moist and flavorful. If you’re looking for a lighter texture, stir up to 1 cup of juice or milk into the batter. This corn bread also looks wonderful when baked in an 8-inch cast-iron skillet.
- Preheat the oven to 350 degrees. Grease two loaf pans or an 8-inch round cake pan. Combine the butter, honey, molasses, and pumpkin and cream well.
- Whisk in the buttermilk and eggs.
- In a separate bowl, combine the cornmeal, flour, baking powder, cinnamon, nutmeg, and salt. Add the flour mixture to the wet mixture and stir until all of the flour is incorporated, adding up to 1 cup of milk or water as needed to create a moist batter.
- Pour the batter into the prepared pan(s) and bake for 20 to 25 minutes.