December 16, 2011
More pumpkin?? I mentioned in another post that I stocked up on canned pumpkin when I heard that there might be a shortage. So I'm not quite done with the pumpkin yet! Since the weather is almost seasonable (I should not be able to get away with just a sweater in December in New England) I have been wanting a lot of soup and chili. What a better accompaniment than cornbread? Add pumpkin to that and it's almost perfect.
Another suggestion for this cornbread is to serve it with honey or maple syrup drizzled on top. A deliciously sweet end to a dinner. Or as a quick, on the go breakfast.
Adapted from Tasty Kitchen
Makes 12 servings, serving size 1 slice
1 cup cornmeal
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 egg whites
1 cup pumpkin puree
2 tablespoons unsweetened applesauce
2 tablespoons olive oil
1 tablespoon molasses
1. Preheat the oven to 400 degrees F. Spray an 8x8 baking dish with baking spray.
2. In a bowl, whisk together the cornmeal, flour, brown sugar, salt, nutmeg and cinnamon.
3. In another bowl, combine the eggs whites, pumpkin, applesauce, oil and molasses.
4. Combine the wet and dry ingredients and stir until just combined.
5. Pour into the prepared baking dish and smooth out the top.
6. Bake 30 minutes or until toothpick or knife inserted into the center comes out clean. Cut into 12 slices and serve warm.