I looked back a year ago to last Thanksgiving weekend. I was cooking food then too.Posted: November 24, 2012
Last time it was Maple, Citrus, and Ginger Cranberry Sauce. I was jammin’ to the ‘Mats and Teenage Fanclub and Great Big Sea that day too, IIRC. What the hell is it about this particular weekend that morphs me into Guy Fieri? Idoan geddit.
Anyway, throwin’ down some Pumpkin Cornbread today.A recipe that came my way in a fundraising email from Franni Franken. This stuff is awesome. There may not be any left to bring for dinner tomorrow. NOM NOM NOM.
Franni’s chill, she wouldn’t mind if I pass it along.
2 cups cornmeal
2 cups white flour
1 cup sugar
2 tbsp. baking powder
1/2 tsp. baking soda
1 cup vegetable oil
1 15-oz. can pumpkin
1 cup milk
1. Preheat oven to 350 degrees F.
2. Combine all the dry ingredients in a large bowl.
3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin, and milk.
4. Fold the wet ingredients into the dry in three batches with a rubber spatula. The batter will be smooth, and is more fluffy than liquid-y.
5. Pour the batter into a 9 by 13 baking pan (or two loaf pans), and place in the middle rack of the oven. I used the baking pan.
6. Bake for 25 minutes, or until a cake tester or toothpick stuck in the middle of the cornbread comes out dry. (In my oven, 25 minutes didn’t do the trick. 40 minutes was the ticket.)
7. Let the cornbread cool for ten minutes, and then cut into pieces and serve.
I googled another recipe while this one was in the oven. That one suggested to add ginger and nutmeg. Next time.