Pantry MD

Slightly spiced and bit of pumpkin flavor, this corn bread is perfect for the holidays.  I was expecting this corn bread to be more sweet, more of a dessert tasting bread but it is really suitable for pairing with Thanksgiving dinner or a piping hot bowl of chili.  It would probably be great used as the base for a corn bread stuffing as well.  To make it a real treat, serve it with a batch of whipped honey butter.  You could turn this recipe into a muffin recipe as well,  just by baking in muffin tins.  I considered swapping oil for the butter in the recipe but the butter flavor really stands out.  Everything in moderation, right? 

Recipe: (serves 12)

• 6 T butter, melted
• 1 cup cornmeal plus 2 T
• 1 cup flour (all purpose or whole wheat pastry)
• 1/3 cup sugar (turbinado or other natural sugar, if you like a sweet corn bread double sugar)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp pumpkin pie spice
• 1 cup buttermilk
• 1/4 cup greek yogurt or sour cream
• 1 egg, lightly beaten
• 1 cup pumpkin puree (fresh or canned)

Method:

1. Heat oven to 350 degrees F.  Brush 2- 8 inch square pans or a 12 inch cast iron skillet with butter. 
2. In a large mixing bowl, mix dry ingredients.  In another bowl mix pumpkin, butter, buttermilk, yogurt and egg.  Whisk pumpkin mixture into cornmeal mixture and pour into prepared pan(s).
3. Bake 22-25 minutes or until a toothpick comes out clean.  Cool on a wire rack and serve warm. 

*Make ahead and when cool, wrap in foil.  Reheat wrapped in foil for 15 minutes at 350.  I froze a batch as well to see how it freezes.  I will keep you posted.  This recipe was adapted from Better Homes and Gardens