Easy Pumpkin Cornbread In A Crockpot Food
EASY PUMPKIN CORNBREAD
Nice fall recipe for pumpkins.
Provided by dlwings
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
- Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g
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.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PUMPKIN CORNBREAD IN A CROCKPOT
This recipe uses Jiffy mix, canned pumpkin and a little cinnamon. You might tweak it as you like. I'm experimenting with my 1.5 quart slow cooker. The cooking time is approximate, and during the last 1/2 hour I did take the lid off and let the steam out a couple of times so it would bake a bit better, otherwise it is soooo moist that it is heavy. You can let me know if you remove the lid or not and how moist or dry yours turns out. I added some raisins too. The sides come out a bit crusty, which I like. I lined the bottom of the crock with parchment paper and then greased it with the crock so the cornbread will slide out better. It really doesn't get any easier than this.
Provided by Rainbow - Chef 5368
Categories Breads
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 1.5 quart crock with parchment paper.
- Grease the crock & paper with the butter or margarine.
- Put cornbread mix into a bowl and add the cinnamon.
- Break egg into another bowl and add the water to that and then stir it a bit to break the yolk.
- Put the 1/3 can of pumpkin on top of the cornbread mix and then add the egg and water. Combine. Mixture will be a little lumpy.
- Pour the mixture into the crock and turn the slow cooker onto high.
- Let it bake for 2 hours and then lift the lid to test with a toothpick. It probably won't be done so set the timer for another half hour and lift the lid and check again. It should be near done or done. If not give it another 15 minutes or so. The top will not turn brown, but the sides will.
- To remove from the crock, slide a knife around the sides and then turn the crock upside-down over a plate. It should slide out, and then turn it over on another plate and serve the cute little round thing.
- Makes 4 muffin sized servings.
- Enjoy!
Nutrition Facts : Calories 303, Fat 9.6, SaturatedFat 2.9, Cholesterol 56.6, Sodium 694.9, Carbohydrate 48.3, Fiber 4.3, Sugar 3.5, Protein 6.3
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