Pumpkin Corn Bread
This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.—
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 3/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1-1/2 cups solid-pack pumpkin
- 1/2 cup 2% milk
- 3 tablespoons butter, melted
Reviews
This recipe is terrible! I thought the batter was too dry but decided to just stick to the instructions and hope for the best. Not surprisingly, the final product was way too dry and was also very bland. I threw the whole thing away, something I very rarely do. It wasn’t even good enough to repurpose into a trifle.
It was very good. I halved the recipe as I had only 1 cup gluten free flour. The batter was very thick, so I added a couple more tablespoons of milk.