Looking for a tasty, quick bread to supplement a fall soup?

After hearing mention of pumpkin cornbread in the movie “Midnight in the Garden of Good and Evil” set in Savannah, Georgia, I went to my Aunt Gen Lehman’s cornbread recipe and made some minor alterations.

First Farm Inn pumpkin cornbread It got rave reviews served with old fashioned ham and beans!

Oil a 8×8” or 9×9” pan.

If you buy “cornbread mix” start with 1 ¾ cups of it and1 ½ tsp. pumpkin pie spice. Then add the liquids.

If you have plain cornmeal, measure:

  • 1 c. white flour
  • ¾ c. cornmeal
  • 2 tsp. baking powder
  • 2 Tbs. dark brown sugar (if you only have light or white, use it.)
  • 1 tsp. salt
  • 1 tsp. cinnamon (can use 1 ½ tsp. pumpkin pie spice instead)
  • ¼ tsp. nutmeg

Add:

  • 2/3 c. (more or less) pumpkin
  • ¼ oil
  • 1 egg
  • 2/3 c. milk

Stir until moistened, no beaters needed.  Pour into oiled pan.

Bake 18-20 minutes @ 350.

Remove when the center springs back from your touch. Makes 8-10 pieces.

cornbread recipe

For a wedding shower gift, my aunt Genevive gave me a box with handwritten recipes. That was long before recipes.com!

 

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