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Pumpkin Corn Bread

User
3 years ago

I found this recipe in a Sarah Leah Chase cookbook and it's October and I was fixing soup, so why not! It is TDF good! In fact, this may be the ONLY cornbread I ever make again -- even if it's March!

And the pecan maple butter is good too -- I can see leftovers on pancakes/waffles?


PUMPKIN CORN BREAD

6 T. butter

2 c. yellow cornmeal

1 t. Baking powder

1 t. Baking soda

1 T. sugar

¾ c. buttermilk

1 c. sour cream

¾ c. canned pumpkin

1 large egg, lightly beaten

Preheat the oven to 350.

Place 2 T. of the butter in a 10 inch cast iron skillet and place the skillet in the oven until the butter is melted. Melt the remaining 4 T. butter in a separate bowl.

Combine the cornmeal, baking powder, baking soda, sugar in a mixing bowl. In another mixing bowl combine the buttermilk, sour cream, pumpkin and egg and melted butter. Add the wet ingredients to the dry ingredients.

Pour the batter into the prepared skillet and bake for 25 minutes (or until a toothpick comes out clean). Let cool a few minutes before serving.

Maple Pecan Butter

6 T. room temperature butter

¼ c. maple syrup

⅓ c. chopped toasted pecans

Place the butter and syrup in a bowl and mash them with the back of a spoon until thoroughly combined. Fold in pecans.

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