Difference between revisions of "QuickBread/Pumpkin Corn Bread"
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Whipped Butter (optional) | Whipped Butter (optional) | ||
| − | + | =Directions= | |
| + | ==Step 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. | ||
| + | |||
| + | ==Step 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. | ||
| + | |||
| + | ==Step 3== | ||
| + | Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter. Makes 12 servings. | ||
| + | |||
| + | ==Pumpkin Corn Muffins== | ||
| + | Prepare as above except brush 22 1-3/4-inch muffin-tin cups with the 2 tablespoons butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean. | ||
| + | |||
| + | ==Make Ahead== | ||
| + | Prepare and bake as directed above. 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. | ||
Latest revision as of 22:46, 27 February 2016
Serves: 12
Active Time: 30 minutes
Total Time: 52 minutes
From: Better Homes and Gardens Nov. 09
Contents
Ingredients
6 Tbsp. butter, melted
2 cups cornmeal
1/3 cup sugar
2 Tbsp. masa harina or corn flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1/4 tsp pumpkin pie spice
1 cup buttermilk
1 8-oz. carton dairy sour cream
1 egg, lightly beaten
3/4 cup canned pumpkin
Whipped Butter (optional)
Directions
Step 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.
Step 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.
Step 3
Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter. Makes 12 servings.
Pumpkin Corn Muffins
Prepare as above except brush 22 1-3/4-inch muffin-tin cups with the 2 tablespoons butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.
Make Ahead
Prepare and bake as directed above. 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.
