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Pumpkin Cornbread

  • 6servings
  • 45minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups sugar

  2. 11 eggs

  3. 5 1/2 cups buttermilk

  4. 2 pounds pumpkin (canned is fine)

  5. 2 tablespoons baking soda

  6. 5 1/2 cups cornmeal (yellow or white)

  7. 5 1/2 cups flour

  8. 1 tablespoon salt

  9. 2 tablespoons baking powder

  10. 1/2 teaspoon cinnamon

  11. Pinch ground nutmeg

  12. 1 pound unsalted butter , melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Grease 7 standard muffin tins .

  2. Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter.

  3. Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.

  4. This recipe was provided by professional chefs. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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