Pumpkin Corn Bread
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Pumpkin Corn Bread
Directions
- 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
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 ,
- 11 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 44 mg chol. ,
- 444 mg sodium ,
- 27 g carb. ,
- 2 g fiber ,
- 8 g sugar ,
- 4 g pro.
Recipe Collections
Reviews (2)
Lorie Saad
769 Days Ago
Delish recipe however had to bake for 50 minutes. I guess it bepends on the size of the skillet used as well.
Alana Hildreth
1781 Days Ago
Delicious! We had it with chili. My husband loved it! I used plain greek yogurt instead of the sour cream.