Diana's Desserts - www.dianasdesserts.com

Spiced Pumpkin Cornbread

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
[Read reviews] [Post a review]
Servings: 16
A nice change from regular dinner rolls that are usually served at Thanksgivng. This sweet and spicey cornbread will go so well with your traditional turkey dinner and your guests will love it.

1 tablespoon plus 1/2 cup cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon freshly grated orange zest

Preheat oven to 375 degrees F/190 degrees C. Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.

In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Smooth top with a rubber spatula. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before cutting. Cut into squares and serve with lots of butter and honey.

Makes 16 (2-inch) squares.

Date: October 12, 2006


Reviewer: Sadie
I'd give this cornbread a higher rating if I could. It's delicious! The crumb is dense, but light and tender at the same time. It almost melts in your mouth. I find some cornbreads crumble a bit when you slice them, but this one cut cleanly, with no crumbs. The spices are perfectly balanced and subtle. They add interest without overpowering or changing the character of the cornbread. I didn't have whole milk so used a combination of skim milk and half & half. The bread was done in 30 minutes in a cast iron skillet. It's a good idea to keep an eye on the top and cover it with a tent of foil if it starts to get too brown. It's important not to overmix the batter.

Reviewer: jessica
The cornbread was light, fluffy and delicious! I left out the molasses to make it less sweet, and also left out the zest because I didn't have any and the cornbread was still lovely. I don't know if it was the cornmeal I used or the recipe, but I couldn't really tell that the cornbread had cornmeal at all (I love cornbread, but the end result was so tasty that I don't mind).

Reviewer: Amelia
Makes a great muffin (makes 12, regular-sized) too and takes only 20 minutes to bake. Thanks!


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