Two of my favorite harvest time crops are pumpkins and corn. Corn bread is a popular in the colder weather in our house and is a wonderful addition to a meal of chili, a hearty soup or even an omelet. We often have corn bread and fresh fruit for breakfast as well. This Pumpkin Corn Bread recipe is very versatile because you can substitute any variety of mashed winter squash for the pumpkin if you’d rather. I found this Pumpkin Corn Bread recipe in The Old Farmer’s Almanac Everyday Baking Cookbook.
Pumpkin Corn Bread Recipe
- 1¼ all purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 eggs
- 2½ tsp baking powder
- ¾ tsp salt
- 1¼ cups milk
- ¾ cup mashed or canned pumpkin or baked winter squash flesh, squashed
- 5 tbsp unsalted butter
- Preheat the oven to 400F.
- Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl. Set aside.
- In a smaller bowl, whisk the egg, then whisk in the milk and pumpkin. Set aside.
- Melt the butter in a 10″ cast iron skillet.
- Pour most of the butter that you just melted into the egg/milk/pumpkin mixture, leaving just enough butter in the cast iron skillet to coat it.
- Whisk the egg/milk/pumpkin/butter mixture to blend.
- Make a well in the dry ingredients, add the egg/milk/pumpkin/butter mixture, and stir to combine thoroughly.
- Pour the batter into the cast iron skillet and smooth the top with a spoon.
- Bake on center rack of your oven for 25 minutes. Serve warm or at room temperature.