* Exported from MasterCook *
Bread, Pumpkin Cornbread
Recipe By :MARTHA ROSE SHULMAN
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Grains
Low Fat Posted
Snacks Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup drained pumpkin puree -- see note
1 cup 1% low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey -- such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter
Heat the oven to 400F, and place inside a 9" cast iron skillet or a
2-quart baking dish.
Whisk together the pumpkin puree, milk, olive oil, honey and eggs.
Place the cornmeal in a large bowl, and sift in the flour, baking
powder, baking soda and salt.
Stir the dry ingredients into the wet ingredients and mix together.
Do not overwork.
Remove the baking dish or pan from the oven, and add the butter. When
it has melted completely, brush the sides of the pan with a pastry
brush; tip the excess melted butter into the batter, and quickly mix
it in. Scrape the batter into the hot pan, and return it to the oven.
Bake for 35 to 40 minutes until a tester comes out clean. Remove from
the oven, and allow to cool in the pan for at least 20 minutes before serving.
Advance preparation:
This will keep for a couple of days if well wrapped. It does not freeze well.
Note:
Use canned pumpkin or follow these directions to make puree from scratch.
Preheat the oven to 425 degrees. Cover a baking sheet with foil.
Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of
canola oil or olive oil on top, cover tightly with foil and place in
the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove
from the heat, transfer to a strainer or a colander set over a bowl
or in the sink, and allow to cool and drain. Peel the pieces, and
pur
Source:
"cooking.nytimes.com"
S(Internet Address):
"http://cooking.nytimes.com/recipes/1013364-pumpkin-cornbread";
Start to Finish Time:
"2:00"
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Per Serving (excluding unknown items): 144 Calories; 5g Fat (28.9%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
39mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.