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.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
245 calories; protein 5.6g; carbohydrates 35.7g; fat 9.1g; cholesterol 47.7mg; sodium 255.9mg.
Full Nutrition