Just a few ways we can make use of our pumpkin n cornmeal. Please you have to try our Pumpkin Cheese Cake, simply delish!
1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light-brown sugar
1/4 cup (2 oz) unsalted butter, melted
1 cup (244g) canned pumpkin puree
1/2 cup (122g) sour cream
2 large eggs
Whipped Cinnamon Honey Butter
1/2 cup (4 oz) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon
For the cornbread:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for 20 seconds.
Make a well in the center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain.
Add in melted butter and pumpkin and whisk to combine.
Mix in sour cream and eggs until well blended.
Pour mixture into the well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Spray an 8 by an 8-inch baking dish with non-stick cooking spray and pour batter into pan.
Spread batter into an even layer, bake in the preheated oven until a toothpick inserted into the center comes out free of batter, about 25 – 30 minutes.
Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter.
For the cinnamon honey butter:
In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth.
Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 – 3 minutes.
Recipe Submitted by Good Old Bajan Cooking Group.
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