Pumpkin Cornbread
a World War I era (gluten-free) recipe
Servings: 8 slices
Ingredients
- 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)
Instructions
- 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.
Notes
I've copied the original directions in for interest's sake, but I've found it's just as easy to combine the liquid ingredients then add in the dry ingredients. I also disregard the direction to dissolve the soda in hot water.
I like baking mine in a cast iron skillet.