Pumpkin Cornbread

Hello!  I hope everyone had a great Thanksgiving and is now ready to jump into Christmas!  It is hard to believe that it is December.  The weather is unpredictable these days.  29 degrees some mornings, and then 70 degrees in the afternoon.  It doesn't yet feel like the holidays to me.  I have not pulled out a single decoration but perhaps I will this weekend.  I haven't had a tree in a few years.  Maybe this is the year to break that trend! I do love Christmas music and have been listening to Pandora Classical Christmas for a couple of weeks already!  I don't enjoy most pop Christmas songs however since I am a total Coldplay groupie I of course love one of theirs.  So to get you started in the holiday spirit, here is a Coldplay video for you! 

I also have a recipe for you.  Like most everyone else in the blog world, I too love pumpkin. I haven't cooked much with it this year, but did make a pumpkin cornbread.  It is not pumpkin  spiced (you know, cinnamon, cloves, nutmeg, ginger) like all the pies and lattes, but is a savory application. A nice way to eat an orange vegetable and get some vitamin A.  It is made with olive oil, but if you don't like that flavor, substitute melted coconut oil which I think would be delicious.  I modified a recipe I found in this new cookbook.

This is a great book.  Everything is made with natural sweeteners and whole grains.  Not gluten free and definitely not vegan, but everything is made with natural ingredients and "real" food so it meets all my requirements.  This is the only thing I have made and it is only loosely based on her recipe.  I hope to try a few more recipes soon - there are many things that caught my eye.  If you need a new resource for baking check this one out. 

This bread is made in a skillet that is preheated in the oven so it gets a nice crispy crust on it.   I ate it for breakfast with an egg or with some sharp cheddar cheese like  sandwich.  If you are a traditionalist with cornbread this might not work for you, but I loved it. The crumb is soft, it is moist and only faintly sweet.  I hope you'll give it a try, 

Pumpkin Cornbread

by Catherine Craig

Cook Time: 25 minutes

Keywords: bake bread vegetarian cornmeal pumpkin

Ingredients (1 loaf)

  • 3/4 cup spelt flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin
  • 2 eggs, beaten
  • 1/3 cup buttermilk
  • 1/4 pumpkin seeds
  • 1 Tbsp butter
  • coarse sea salt

Instructions

Put a 9 or 10 inch cast iron skillet in the oven. Preheat oven (and skillet) to 375.

In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda and sea salt.

In another bowl, mix together the oil, maple syrup, and pumpkin. Stir in the eggs until well combined. Pour these wet ingredients into the dry ingredients. Lightly mix until just combined.

Carefully remove the skillet from the oven. Add the knob of butter and using a spatula, coat the bottom and sides of the skillet with the melting butter. Scrape the batter into the pan and gently smooth out the top. Sprinkle the pumpkin seeds over the top. Lightly sprinkle a big pinch of sea salt over the entire surface.

Return the pan to the oven and bake for about 20 to 25 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes. Slice in wedges and serve.

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