Sat
Nov
19
Pumpkin Cornbread
I made one of my favorite Thanksgiving treats to prepare for the big day: pumpkin cornbread.
My aunt Carla made it for us a few years ago, and now it’s a family staple. I made the recipe into muffins because they would take less time to bake (10-12 minutes), and I was going to take them to the office in my new cupcake caddy (wedding gift)!
I also got to use my new VitaMix, which, in three days, has changed my life! I used it to blend together the wet ingredients and then folded them into the dry.
VitaMix, you are my new favorite tool!
2 cups cornmeal
2 cups white flour
1 cup sugar
2 Tbs baking powder
1/2 tsp baking soda
1 cup vegetable oil
4 eggs
2 1/4 cups pumpkin puree
1 cup milk
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin puree and milk.
4. Fold the wet ingredients into the dry in three batches with a rubber spatula. The batter will be smooth, and is more fluffy than liquidy.
5. Pour the batter into a 9 x 13 baking pan, 2 loaf pans, or a muffin tin. Place in middle of the oven.
6. Bake for 25 minutes (10 for muffins), or until cake tester or toothpick stuck in the middle of the cornbread comes out dry.2. Combine all the dry ingredients in a large bowl.
3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin puree and milk.
4. Fold the wet ingredients into the dry in three batches with a rubber spatula. The batter will be smooth, and is more fluffy than liquidy.
5. Pour the batter into a 9 x 13 baking pan, 2 loaf pans, or a muffin tin. Place in middle of the oven.
7. Let the cornbread cool for 10 minutes, and then cut into pieces and serve.
