• 7 Ratings

Masa harina, a fine corn flour, gives this bread light texture with nice corn flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack

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  • 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.

To serve right away:

Corn bread may be served warm after baking. Cool 10 to 15 minutes after baking.

Nutrition Facts

217 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 44 mg cholesterol; 444 mg sodium. 138 mg potassium; 27 g carbohydrates; 2 g fiber; 8 g sugar; 4 g protein; 0 g trans fatty acid; 2624 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0