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Ingredients
| unsalted butter: 6 Tbl |
| cornmeal: 2 cups |
| granulated sugar: 1/3 cup |
| white corn flour: 2 tsp |
| baking soda: 1 tsp (& baking powder) |
| buttermilk: 1 cup |
| sour cream: 8 oz |
| eggs: 1 |
| pumpkins (cut into 1" cubes): 3/4 cup |
Make-Ahead Pumpkin Cornbread
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
1. Heat oven to 350 degrees F. Generously brush a 12-inch cast iron skillet with 2 tablespoons of the butter; set aside remaining butter.
2. In large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
3. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack
4. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degree F oven, for 15 minutes or until warm. Serve warm with whipped butter. Makes 12 servings.
To serve right away:Corn bread may be served warm after baking. Cool 10 to 15 minutes after baking.