This is the cornbread recipe I made to go with the Southwestern Lentil Soup. It’s a little unusual in that it contains pumpkin, but it makes the cornbread so moist. The added spices also give some additional flavor and were a nice complement to the soup—like they were made for each other.
I almost overlooked this recipe as it was on a magazine page that was an advertisement for Kenmore Products, and credit for the recipe was given to Cliff Hagerman. So I would like to thank Mr. Hagerman for his recipe; its a little unusual, but we really liked it.
SPICED PUMPKIN CORNBREAD
SERVINGS: about 9
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon dry jerk seasoning ( I did not have any on hand so I used Penzey’s Arizona Dreaming, the same seasonings I used in the Lentil Soup)
- 1 cup cornmeal
- 2 large eggs
- 1 cup unsweetened pumpkin puree
- 2/3 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1 Tablespoon molasses
1. Preheat oven to 400 degrees. Grease a 9-inch square baking pan.
2. Whisk together the flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.
3. In a separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Pour into the dry ingredients and stir to combine.
4. Pour batter into a 9-inch square, greased baking pan. Bake at 400 degrees for 30 minutes, or until cornbread is browned and surface springs back to the touch.
I served it with soup but this cornbread would also be a good accompaniment to chili.
SOURCE: Magazine clipping, ? the source.