QuickBread/Pumpkin Corn Bread

Serves: 12

Active Time: 30 minutes

Total Time: 52 minutes

From: Better Homes and Gardens Nov. 09

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.