Saturday, March 31, 2012
A Writer Has to Eat: Pumpkin Cornbread
Cornbread is a great addition to many meals. It is fab with chili or with Madras Lentils and brown rice. I was thinking about how wonderful pumpkin cornbread would taste and I created this recipe. I have included the ingredients to make vegan pumpkin cornbread and the alternatives to make non-vegan.
2 tablespoons vegetable oil
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup honey
3 teaspoons egg replacer and 4 tablespoons water to mix it with OR 2 eggs
1 cup pumpkin puree (awesome use for the jack-o-lantern that was cooked down last October, pureed, and frozen)
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup almond milk OR 1/2 cup cow's milk with 2 teaspoons sugar dissolved into it
1 1/2 cups cornmeal
1. Preheat the oven to 400 degrees. Place a cast iron frying pan on the stove top (don't turn on the heat yet). Place the 2 tablespoons of vegetable oil in the cast iron frying pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl mix together the honey, egg replacer mixed with water until frothy OR the eggs, the pumpkin puree, the vegetable oil, the molasses, and the almond milk OR the milk and sugar. Beat together with a hand mixer or in the bowl of a stand mixer until smooth and consistent.
4. Mix in the corn meal.
5. Mix the flour mixture in and beat until the batter is consistent.
6. Heat the cast iron frying pan with the 2 tablespoons of vegetable oil over medium to high heat on the stove top. Pour in the cornbread batter and distribute it around the pan. Let it "fry" only a couple moments to create a crust. Turn off the stove top.
7. Put the cast iron frying pan with the cornbread batter in the oven and bake for 25-30 minutes.