
Pumpkin Corn Bread
If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Pumpkin Corn Bread might be a recipe you should try. One portion of this dish contains approximately 6g of protein, 12g of fat, and a total of 340 calories. For 50 cents per serving, you get a bread that serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. Not a lot of people really liked this Southern dish. 1 person were glad they tried this recipe. If you have canolan oil, flour, cornmeal, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is pretty good. Pumpkin Corn Bread, Pumpkin-Date Corn Bread, and Sausage-Pumpkin Corn-Bread Stuffing are very similar to this recipe.
Ingredients

baking powder
1 Tsp

baking soda
0.5 Tsp

brown sugar
0.5 cup

pumpkin puree
1 cup

canola oil
0.25 cup

eggs
2

flour
1 cup

salt
0.25 Tsp

cornmeal
0.75 cup
Cooking in Steps
-
1Preheat oven to 425 degrees. Grease muffin cups or an 8 x 8 baking dish. In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, stir together the eggs, pumpkin, sugar and oil.
baking powder
baking soda
cornmeal
pumpkin
all purpose flour
sugar
egg
salt
cooking oil
baking pan
muffin liners
bowl
oven -
2Mix together the wet and flour mixture and stir well, do not over mix. Divide the mixture among the muffin cups or evenly spread into the baking dish.
all purpose flour
baking pan
muffin liners -
3Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
toothpicks
oven