Nice fall recipe for pumpkins.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

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  • 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

139 calories; protein 3.6g 7% DV; carbohydrates 25g 8% DV; fat 2.7g 4% DV; cholesterol 35.2mg 12% DV; sodium 174.5mg 7% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
01/09/2015
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 issue with the recipe was without any baking powder the recipe just came out really dense. The whipped egg whites were not enough to cause levening. The flavor was okay and they werent over sweet which I did like. The pumpkin flavor is not real strong but I did not expect it to be. I hope someone tries the recipe with some baking powder to see if it fixes that issue. I got 12 corn muffin/cakes. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/09/2015
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 issue with the recipe was without any baking powder the recipe just came out really dense. The whipped egg whites were not enough to cause levening. The flavor was okay and they werent over sweet which I did like. The pumpkin flavor is not real strong but I did not expect it to be. I hope someone tries the recipe with some baking powder to see if it fixes that issue. I got 12 corn muffin/cakes. Read More
(2)
Rating: 3 stars
09/11/2015
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 powder and super fine cornmeal) and it was still good tasting but very dry. The batter was so thick in fact I ended up adding some more milk and another egg to be able to mix it together because it was like a paste. I made one 8" round pan and then made a couple of muffins. In the muffins I added a sliced fresh jalapeno and that was very good. I will use this recipe again but will definitely add baking powder and adjust the liquid. Thanks for the recipe. Read More