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Pumpkin Rosemary Cornbread
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Description
Serve this moist cornbread with a big bowl of hot soup or drizzle with honey for a tasty sweet treat.
Ingredients
- ¼ cups Butter, Melted
- ½ cups Sugar
- 2 whole Eggs
- 1 can (15 Oz. Size) Pumpkin Puree
- 1 cup Flour
- 1 Tablespoon Baking Powder
- 1 cup Cornmeal
- 1 teaspoon Fresh Rosemary, Chopped
Preparation
Preheat oven to 375ºF. Grease an 8″x8″ baking pan. In a medium bowl, stir together melted butter and sugar. Add eggs and mix well, and then add pumpkin and mix until combined.
In small bowl stir together dry ingredients: flour, baking powder, cornmeal and rosemary. Add dry ingredients into the pumpkin mixture and stir until just combined. Pour batter into the pan and smooth out evenly.
Bake for approximately 30 minutes.
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2 Comments
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Lisa @ Life in Green on 11.14.2011
This batter is somewhat dense and does result in a cornbread that is moist, sweet but much more dense than say a traditional white cake. For a less dense bread, maybe try whipping some more air into it?
When I make my regular cornbread, I use a cup of buttermilk instead of the pumpkin. You could try half & half maybe, though of course you’d lose more pumpkin flavor.
carolsmom on 11.6.2011
Can someone check the measurements on this recipe? I tried to make it and one can of pumpkin seemed like too much. The consistancy of the dough was off and when I cooked it, it took more like 45 mins before it was done. In the end it was very dense and thick, not cake like and airy as the picture seems. I would love to try it again. Any suggestions? I am sure I measured other ingreidiants correctly.
Thanks, Jennifer