Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Source: Better Homes and Gardens

Gallery

Credit: Reed Davis

Recipe Summary

bake:
22 mins
total:
52 mins
prep:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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°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

217 calories; fat 11g; cholesterol 44mg; saturated fat 6g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 4g; vitamin a 2623.9IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.2mcg; sodium 444mg; potassium 138mg; calcium 111.1mg; iron 0.7mg.
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