Sunday, December 15, 2013

Pumpkin Corn Bread

This was our version of Thanksgiving corn bread.  It was a good blend of pumpkin and normal bread flavor.  I didn't like it as much as some of our other breads, but it was still yummy!


1-1/2 cups cornmeal
1 cup brown rice flour
1 T baking powder
3/4 tsp. salt
1 cup pumpkin puree
1 cup milk or substitute (hemp, coconut, etc.)
1/3 cup melted butter
1/3 cup honey
2 eggs


1. Preheat over to 350.  Oil a baking dish (9" x 9" or 7" by 11" or whatever you have.)

2. In a large bowl, mix the dry ingredients thoroughly.  In another bowl, whisk the wet ingredients together.  Mix the wet and dry together, but do not overmix.  Pour into the baking dish, smooth the top with a spoon so it looks pretty.

3. Bake for 35 minutes or until done; test with a toothpick.

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