I know, it’s not the season for Pumpkin Everything in the United States. But true pumpkin love knows no single season. Have you ever thought to add an ingredient like pumpkin to cornbread before? When I ran across this variation, I knew I had to try this recipe. As it turns out, I love this twist. It’s slightly sweeter than my typical cornbread recipe. However, it’s an interesting change and even if everyone likes pumpkin in all its many uses, it’s a nice way for you to painlessly smuggle more vegetables into your diet. No pumpkin fatigue!
This is a recipe from 1918. It was intentionally created without wheat in order to conserve more of the wheat crop for troops fighting in World War I. It’s a shame it’s been lost to time for so long, but no more.
You can serve pumpkin cornbread with any meal, but it’s especially good for cozy breakfasts and alongside just about any soup.
Variations to canned pumpkin
Feel free to substitute any winter squash puree for the pumpkin. They work interchangeably just beautifully.
Incidentally, I’ve been using dehydrated pumpkin to make these. Last year I dehydrated my abundance into 1 cup quantities, then rolled them up in wax paper like fruit leather. I stored them in a half-gallon mason jar. To rehydrate it, I tore the fruit leather into bits into a saucepan of water, then simmered it down until it was thick and measured 2 cups.
So what do I prefer? This pumpkin cornbread or my gluten-free pumpkin muffins? Hmm… Both, actually!
- 1½ c. cornmeal
- ½ c. barley or rice flour
- 1 t. salt
- 3 t. baking powder
- ⅓ t. baking soda
- 2 c. pumpkin puree
- ½ c. sugar
- 1 T. hot water
- 1 egg
- 1 c. milk (any kind)
- Mix together cornmeal, flour, salt, and baking powder.
- Beat the soda mixed with hot water into the pumpkin, then add the egg, sugar, and milk.
- Add all to dry ingredients and beat together.
- Place in greased pans and bake in a moderate oven (375°) until brown. Makes 2 round layer cake pans.