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Pumpkin Corn Bread

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 22 mins 350°F

Pumpkin Corn Bread

Directions

  1. Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
  2. 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.
  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.

From the Test Kitchen

Make-Ahead Directions:

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.

Pumpkin Corn Muffins:

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

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