If you’re looking for more ways to put pumpkin on your Holiday table, or in your cornbread stuffing, this Pumpkin Cornbread is sure to please.
Check out Jennifer’s recipe for the instructions. Here are the measurement conversions.
500g (1⅛ pounds) pumpkin (to make 350g (12 oz, 1⅓ cups) purée)
150g (1 cup +2 tablespoons) fine stone-ground yellow polenta (cornmeal)
1½ tablespoons spelt flour
3 teaspoons baking powder
1 teaspoon fine salt (I used Pink Himalaya)
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
45g (3 tablespoons) unsalted butter
3/4 cup (177ml) buttermilk
1 egg, lightly beaten
2 tablespoons pumpkin seeds
350g purée (12 oz, 1⅓ cups)
20cm square (8 in)
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