Recipe by HazelW
"I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F."
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This was very good! BUT, add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea!
Needed more sweetener or some seasoning.
This is without a doubt, the WORST cornbread I have ever tasted...
Tasteless and just plain awful. If there was a zero star category, that still would be too good. Don't even waste your ingredients on this recipe, I guarantee, you too, will be very disappointed.
it was dry, and a tad dull
use more honey and a lot of sugar , i use 1/4 cup of honey and 1/4 cup of dark sugar .
To be fair, I did not follow this recipe to the t. I used applesauce in place of the oil. This made the recipe healthier and moist (some reviewers say it is dry as written), but unfortunately, the bread was still pretty flavorless. It tasted closer to a plain polenta than a cornbread. If I ever attemp to make it again, I will replace part of the cornmeal with whole wheat pastry flour.
Pretty good! I added more pumpkin spice, buttermilk and honey in the same amounts as the reviewer above me. I also added a fourth cup white sugar. Timidly sweet with the improvments, can't imagine what it tasted like without them! I had them with porkchops and broccoli!
* Percent Daily Values are based on a 2,000 calorie diet.
Hazel's Pumpkin Cornbread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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