Рецепт Pumpkin Rosemary Cornbread
Hello friends!
Well, I made it halfway into September before posting a pumpkin-related recipe.
Aren’t you proud shocked appalled impatient impressed?
I have to say it didn’t take a whole lot of effort on my part: the first week of September hit mid 90s here in NJ and it’s hard to imagine pumpkins and crisp, crunchy leaves when you’re sweating the minute you leave the apartment.
But this week – this week it happened.
The mornings became cool. The air turned crisp.
I got to wear a cardigan.
Life is good.
With that in mind, I thought today would be the best day to roll out this Pumpkin Rosemary Cornbread! Imagine your favorite classic cornbread, only low-fat, full flavor, and jazzed up for Autumn.
Do not fear the low-fat. It’s only thanks to pumpkin puree, which takes the place of the butter in this recipe. It’s one of my favorite ways to cut fat without sacrificing flavor or moisture.
As a blogger who worships butter enjoys full fat recipes, I don’t often get to tout low-fat goodies on the blog. But today I can, and without shame, since this Pumpkin Rosemary Cornbread is the perfect combo of moist and crumbly that all good cornbread should be.
Pumpkin Rosemary also happens to be one of my favorite fall flavor combos. Earthy, savory, and just a little sweet, this cornbread would be wonderful paired with this Pumpkin Chili with Guinness or your family’s favorite chili recipe!
It pretty much soaks up any soup, stew, or chili, so it makes sense to just have a pan of this cornbread ready to go every week all Autumn long, right?
Right.
Now my tiny oven actually doesn’t fit my cast iron skillet inside in its entirety (apartment living man, the struggle is real) but I’d imagine you could bake this right in your trust skillet if you have the space! You may want to watch it a little more carefully though, as the cast iron could speed up the baking process a bit.
But imagine how pretty this cornbread would be delivered to your dinner table right in the skillet, still warm and ready for a nice pat of butter!
Mm. I wish I hadn’t eaten all of this cornbread before writing up today’s post. I’m now a little grumbly (see: hangry) because I can’t munch on a hunk of it while I type.
I’ll be back on Friday with another hearty bread recipe, perfect for warming up your home on chilly Autumn nights!
Happy Baking!
Pumpkin Rosemary Cornbread
This Pumpkin Rosemary Cornbread is the perfect combination of moist and crumbly that all good cornbread should be!
Ingredients:
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1 tsp baking soda
- 1 tsp dried rosemary
- 1 tsp salt
- 4 tbsp pumpkin puree
- 1 tbsp honey
- 2 eggs
- 1 1/4 cups milk
Directions:
Preheat oven to 375 and spray one 9x9 inch square pan with cooking spray. In a large bowl, combine cornmeal, flour, baking soda, rosemary, and salt.
In a separate, smaller bowl, whisk together pumpkin puree, honey, eggs, and milk. Pour this mixture over the cornmeal mixture and stir until mixture just comes together.
Pour into prepared pan and bake at 375 for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for several minutes before removing to a wire rack to cool completely.
2.6
http://onsugarmountain.com/2014/09/17/pumpkin-rosemary-cornbread/