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