https://tastykitchen.com/recipes/breads/pumpkin-rosemary-cornbread/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/breads/pumpkin-rosemary-cornbread/comment-page-1/#comment-81465 Mon, 14 Nov 2011 18:40:20 +0000 https://tastykitchen.com/recipes/?p=167802#comment-81465 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.

]]> https://tastykitchen.com/recipes/breads/pumpkin-rosemary-cornbread/comment-page-1/#comment-80917 Sun, 06 Nov 2011 13:44:49 +0000 https://tastykitchen.com/recipes/?p=167802#comment-80917 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

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