Pumpkin Corn Bread
- Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
- In a 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 skillet.
- 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.
From the Test Kitchen
Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degrees F oven for 15 minutes or until warm.
Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.
Nutrition Facts(Pumpkin Corn Bread)
- Per serving:
- 217 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 44 mg chol.,
- 444 mg sodium,
- 27 g carb.,
- 2 g fiber,
- 8 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet