Jalapeño Pumpkin Cornbread

Corn is a delicious quick bread that accompanies chilis, stews, soups, can be used for sandwiches (grilled cheese? Yes please) or numerous other things. It is a minimal effort, maximum result quick bread perfect for any chilly weather and can be gussied up to become a versatile dinner side.

This recipe was designed for my pumpkin challenge to accompany my Spicy Harvest Chili.

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Prep Time: 5 min | Bake Time: 30 min
What You Need:

1.25c cornmeal
1c flour
2t baking powder
1c pureed pumpkin
1c milk (I use almond)
1/4c sugar or honey
(2 eggs)**
1/2 slivered jalapeño

What You Do
1. Preheat oven to 400F
2. Mix together dry ingredients and set aside
3. Mix together pumpkin, sugar/honey, and milk and then stir into dry ingredients
**I did not add eggs to mine because pumpkin can be a substitute for eggs in baking recipes, however I will revisit this recipe and add eggs to let you know the different in quality**
4. Spoon batter into baking dish, I used a pie plate
5. Arrange the sliced jalapeño on top and press into dough gently
6. Bake for 30 min or until cracked and lightly brown with a knife coming out clean

With no eggs I felt it was still very delicious and could not tell the ingredient was omitted. It was dense and soft just like cornbread should be.


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