Monday, January 17, 2011

Pumpkin Cornbread


When I first read "Pumpkin Cornbread" it did not sound appetizing.  I couldn't resist trying the recipe, though.  I'm so glad I did because it's very yummy!

1 cup corn meal
1 cup milk
1 cup whole wheat flour
2/3 cup sugar
3 tsp baking powder
1 egg
1/2 cup vegetable oil
3/4 cup pumpkin
pinch each:  nutmeg, ginger, allspice, and cinnamon

Combine cornmeal and milk and let stand 15 minutes.  Preheat oven to 400 degrees.  Lightly grease square baking pan.  When 15 minutes is up, combine all ingredients and mix well.  Pour into pan.  Bake 20-25 minutes; until toothpick inserted in the middle comes out clean.

I used way more than a pinch each of the spices, probably close to two teaspoons each.

I cut into squares, wrapped each in plastic, and put them in the freezer, all but one to try.  It tasted so good!  Sort of like a gritty pumpkin bread.  Again, that doesn't sound appetizing, but it's super  yummy.

I like that it calls for whole wheat flour, too.  I love to pack nutrients into the foods I serve the toddlers.

I let a couple of squares defrost at room temperature during the morning, then served them to the toddlers with lunch.  They loved it and asked for more "cake"!



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