Pumpkin Cornbread
Pumpkin Cornbread
- Level: Easy
- Yield: 6 1/2 dozen 3-ounce muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 78 servings
- Calories
- 163
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 168
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Level: Easy
- Yield: 6 1/2 dozen 3-ounce muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 78 servings
- Calories
- 163
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 168
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
3 cups sugar
11 eggs
5 1/2 cups buttermilk
2 pounds pumpkin (canned is fine)
2 tablespoons baking soda
5 1/2 cups cornmeal (yellow or white)
5 1/2 cups flour
1 tablespoon salt
2 tablespoons baking powder
1/2 teaspoon cinnamon
Pinch ground nutmeg
1 pound unsalted butter, melted
Directions
- Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.
- Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter.
- Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.
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