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Make-Ahead Pumpkin Corn Bread
Ingredients
-
6
tablespoons butter, melted
-
2
cups cornmeal
-
1/3
cup sugar
-
2
tablespoons masa harina or corn flour
-
2
teaspoons baking powder
-
1
teaspoon baking soda
-
1
teaspoon salt
-
1/4
teaspoon pumpkin pie spice
-
1
cup buttermilk
-
1
8 ounce carton dairy sour cream
-
1
egg, lightly beaten
-
3/4
cup canned pumpkin
-
Whipped Butter (optional)
Directions
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.
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.
3. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack
4. 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. Serve warm with whipped butter. Makes 12 servings.
From the Test Kitchen
- Tip To serve right away:Corn bread may be served warm after baking. Cool 10 to 15 minutes after baking.
Nutrition Facts
(Make-Ahead Pumpkin Corn Bread)
- Servings Per Recipe 12,
- Calories 217,
- Protein (gm) 4,
- Carbohydrate (gm) 27,
- Fat, total (gm) 11,
- Cholesterol (mg) 44,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 8,
- Vitamin A (IU) 2624,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 444,
- Potassium (mg) 138,
- Calcium (DV %) 111,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I measured my skillet - it was only 10 inches, which is probably why my bread took 45 minutes to bake.
11/26/2011 06:40:55 PM Report AbuseDelicious - once it was finally cooked. I didn't think 25 minutes at 350 sounded like enough time and it wasn't - I cooked it at least 40 minutes, maybe 45. Next time I'll try 400 degrees. I will make this again - very good.
11/24/2011 03:11:32 PM Report AbuseThis recipe paired really well with Land O Lakes Cinnamon Butter Spread. Great fall flavors
10/4/2011 12:42:32 PM Report AbuseEasy to make, feeds a crowd. Natural pairing since squash and corn are important in the traditional southwestern diet.
4/5/2010 11:00:07 AM Report AbuseLoved this recipe - and it's gluten-free!
11/27/2009 08:37:37 AM Report Abuse