Pumpkin Cornbread With Whipped Jalapeño Butter Recipes

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PUMPKIN CORNBREAD



Pumpkin Cornbread image

Slather these slightly-sweet cornbreads in some whipped butter for a real treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 11

2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup canned pumpkin puree
2 cups nonfat buttermilk
4 large egg whites
1 tablespoon unsalted butter, melted
1/4 cup molasses
Vegetable oil spray

Steps:

  • Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
  • Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.

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