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Easy Pumpkin Cornbread


"Nice fall recipe for pumpkins."
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50 m servings 139 cals
Original recipe yields 12 servings

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
  2. Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.

Nutrition Facts

Per Serving: 139 calories; 2.7 g fat; 25 g carbohydrates; 3.6 g protein; 35 mg cholesterol; 175 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I was hoping these would turn out great, as I liked the concept of adding the pumpkin puree and using a small amount of sugar. My only change was making muffins instead of a square loaf. The iss...

As is, this cornbread has a good taste. It is dense but fresh tasting. I used raw pumpkin, not canned. The second time I made it (the one in my picture) I used self-rising cornmeal (baking powde...