Hazels Pumpkin Cornbread Food
HAZEL'S PUMPKIN CORNBREAD
I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.
Provided by HazelW
Categories Pumpkin Bread
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
- Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Nutrition Facts : Calories 245 calories, Carbohydrate 35.7 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 255.9 mg, Sugar 7.5 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.
HAZEL'S PUMPKIN CORNBREAD
I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.
Provided by HazelW
Categories Pumpkin Bread
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.
- Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.
- Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
Nutrition Facts : Calories 245 calories, Carbohydrate 35.7 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 255.9 mg, Sugar 7.5 g
HAZELNUT-RAISIN CORN BREAD
I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 239mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g 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
PUMPKIN CORNBREAD
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
- Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.
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