Recipes and Cooking Pumpkin Corn Bread 3.8 (6) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Prep Time: 30 mins Bake Time: 22 mins Total Time: 52 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 tablespoon butter, melted 2 cup cornmeal ⅓ cup sugar 2 tablespoon masa harina or corn flour 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon pumpkin pie spice 1 cup buttermilk 1 8 ounce carton dairy sour cream 1 egg, lightly beaten ¾ cup canned pumpkin Whipped butter (optional) Directions Preheat oven to 350°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. 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. Rate it Print Nutrition Facts (per serving) 217 Calories 11g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 217 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 44mg 15% Sodium 444mg 19% Total Carbohydrate 27g 10% Total Sugars 8g Protein 4g Vitamin C 1.2mg 6% Calcium 111.1mg 9% Iron 0.7mg 4% Potassium 138mg 3% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.