Day 240: Pumpkin Corn Bread ♥
Today's recipe: A moist-crumbed, pumpkin-colored quick bread, not exactly 'cornbread' even though it does contain cornmeal. ~recipe & photo updated 2009 & 2011~ ~ more recently updated recipes ~ 2005 ORIGINAL POST The Thanksgiving leftovers are nearing an end, at least those not tucked into freezer bags and casseroles for later. I used 'pumpkin' from a leftover gratin made from canned pumpkin, bacon, onion and Parmesan cheese. The cornbread came out of the oven moist -- and stayed that way -- with an interesting savory-sweet-nutmeg flavor. 2009 UPDATE This is a great recipe for using up a cup of leftover pumpkin purée, adding moisture and a touch of color. The result isn't as 'cornbready' as my very favorite Skillet Cornbread , a long-time favorite published in my food column Kitchen Parade. But it's a lovely nice change of pace, slightly sweet but not anything as sweet as a cupcake, say, or even a sweet morning muffin. It would make a g