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.

Marie-Hélène’s Apple Cake {FFwD}

The final recipe chosen by Dorie Greenspan for the premiere month of French Fridays with Dorie is, appropriately enough, a Fall dessert. This recipe, as with all of the FFwD recipes, comes from Dorie’s newest book, Around My French Table. Having just made our annual autumn pilgrimage to Patterson Fruit Farm, I was flush with apples, so Marie-Hélène’s Apple Cake came at a perfect time. Dorie recommends using apples divers, that is different kinds of apples. I had four varieties — Jonathan, Jonagold, Macoun, and Granny Smith — and I used them all.

This recipe sounded so good that I decided to make a double batch so I would have an extra cake to take to work. I prepared the pans, got out my ingredients, and set to work.

After mixing the dry ingredients — flour, baking powder, and salt — I whisked together eggs, sugar, rum, and vanilla. I stirred half of the dry ingredients into the egg mixture, added four tablespoons of melted butter, mixed in the rest of the flour, then four more tablespoons of butter.

Finally I folded in the chopped apples.

As you can see, the mixture is more apple than cake. There was just enough batter to hold the apples together.

I baked the cakes at 350°F for 55 minutes, until they were golden brown and set.

I turned the cakes out of the pans and let them cool a bit. We ate the cake while it was still warm with whipped cream.

To say this cake was delicious would be an understatement. It had an amazing depth of flavor, from both the apples divers and the dark rum. If you don’t believe me, ask my friends at work. They never got a chance to try it. One cake just was’t enough for us at home.