Pumpkin Cornbread {Recipe} {Autumn Roundup}

When my friend Di announced that she was hosting an Autumn baking roundup, I signed on right away. This is my favorite time of year, and I love the flavors of the season. I wasn’t sure what I would make (the theme is “Handmade Loaves”), but I knew I’d find something appropriate to the Fall weather.

I actually came up with this recipe the other night when I was gearing up for the Pumpkin Dinner Roundup that I hosted last week. I had already made and blogged my recipe for that event, Stuffed Pumpkin. But I got the idea to try a cornbread featuring pumpkin, and I thought about changing my Pumpkin Roundup post if it worked out as planned. That’s when I remembered Di’s roundup and decided to submit this recipe for that event.

Like most cornbread recipes, this one begins by mixing the wet and dry ingredients separately, then combining them and mixing briefly before spreading in a pan.

Pumpkin Cornbread

 Ingredients 

  • 1 ½ cups unbleached all-purpose flour
  • 1 ½ cups cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • pinch ground cloves
  • 3 eggs
  • 1 ½ cups pumpkin puree
  • 6 tablespoon unsalted butter, melted and cooled slightly
  • 2 tablespoons pure maple syrup

 Directions 

  1. Preheat oven to 375˚F. Grease 8×11 ½-inch pan with spray oil.
  2. Whisk together flour, cornmeal, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, and cloves in large bowl until well mixed.
  3. In medium bowl, whisk eggs, then add pumpkin, butter, and maple syrup and mix well.
  4. Add wet ingredients to dry ingredients and mix just until evenly moistened. Spread batter in pan and smooth top.
  5. Bake cornbread for 25-30 minutes, until firm to touch and cake tester inserted in middle comes out clean.

Yields 8-10 servings.

This was a delicious cornbread, and paired especially well with chili. I ate it warm on the day it was baked, and it had a definite pumpkin flavor. It reminded me of pumpkin bread, although not as sweet. I tried more the next morning and was surprised to find that at room temperature it tasted more like a traditional cornbread. I could hardly taste the pumpkin.

So, warm or room temperature, this is a great cornbread. And perfect for a cool Fall day.

Spicy Jalapeño Cornbread {ModBak}

Although I have for the most part been baking the Modern Baker Challenge quick breads in order, I did a little jumping around this weekend. First, I had some fresh blueberries that I got at the market and wanted to use while they were still fresh, so I baked blueberry crumb muffins for breakfast this morning. Then, although I was planning on making the next recipe — apple raisin bread — this afternoon, I decided I really wanted cornbread for dinner tonight. And since I only had two eggs left in the fridge, the apple raisin bread would have to wait.

Check out my nifty new cookbook stand. I decided that I would try to keep The Modern Baker in better shape than The Bread Baker’s Apprentice during the Challenge. My wife saw the stand and thought it would make a nice holder for her iPad, but I convinced her otherwise, so it found its way to the kitchen and will hopefully help me keep TMB in good shape.

I decided to bake the spicy jalapeño cornbread in four mini loaf pans instead of one large loaf. My daughter prepared the pans by buttering them then lining the bottoms with parchment paper.

When my eyes begin to fail me and my fingernails turn blue....

The spicy jalapeño cornbread recipe calls for four jalapeños, but I decided to use three, as I didn’t want it to be too spicy for my family to enjoy. I started by chopping the scallions, then I put on rubber gloves and split, seeded, and chopped the jalapeños. The recipe calls for a stick of melted butter, so I melted it in the sauté pan, poured it into a bowl, and used the same pan to soften the scallions and jalapeños without the need for additional oil.

I mixed the dry ingredients — cornmeal, flour, sugar, baking powder, salt, and, in my case, buttermilk powder — in a bowl and set it aside. In another bowl, I beat the eggs, then added water (in place of the milk), and whisked in the butter, cilantro, and the sautéed chilis and scallions. Finally, I folded in the dry ingredients.

The batter fit perfectly into the mini loaf pans, which went into the oven next to the chicken breasts we were cooking for dinner. The oven was set at 350° for the chicken, so I figured I would watch the loaves rather than trying to time them. As it was, they took about 25 minutes to bake.

We served the cornbread fresh out of the oven for dinner. I needn’t have worried about it being too hot. It had a lot of flavor from the cilantro, scallions, and jalapeños, but it wasn’t overly spicy.

This was another great recipe from a great book. So far, I haven’t been disappointed with any of the recipes I’ve tried. And this is another one I will definitely make again.