Saturday, October 23, 2010

Pumpkin Crazy- Pumpkin Cornbread

It's Fall here in California, least my yard and the weather is telling me so. Halloween is just a week away and I'm excited to start making goodies for teachers, friends, and family.

I grew my own pumpkins this year and I have to say it was so much fun. My nieces and my son loved to watch them grow in the yard. To turn from seed, to flower, to gourd, to our big happy friend on the porch (well almost, I haven't carved him yet) was a wonderful experience I am going to be doing every year. I plan on becoming a seed saver (more on this later).

I love pumpkins over all. I love the variety of colors, variety of shapes and sizes, the feel and taste of them :) You could say I am a bit pumpkin crazy!

Pumpkins are my decoration of choice for fall. They serve as candle sticks, vases, or luminaries. They provide food and nutrients that make your skin healthy and hair shine. Huddled together or standing alone, pumpkins are one of the hardest working Cucerbita Pepo I have ever seen.

In honor of our rubbery skinned friend I am posting a week of pumpkin filled recipes, crafts and projects until Halloween.

I encourage you to try new and interesting ways of using pumpkin in your life.

Day 1- Pumpkin Cornbread

1 c flour
3/4 c yellow cornmeal
1 tsp baking soda
1 tsp baking powder
2 eggs
1/4 c vegetable oil or unsweetened applesauce
1/4 c honey
1 c pureed pumpkin
1 c buttermilk
  1. Mix cornmeal, baking soda and powder together. Make a well in the center and add the remaining ingredients. Let mixture sit 10 minutes, while you pre-heat the oven (this step softens the cornmeal).
  2. Pre-heat the oven to 425F. Pour into a 9 in square pan and bake 20-25 min, or until bread starts to pull away from the pan. 
  3. Serve warm with Pumpkin-Turkey chili or share with good company. 
My pumpkin baby 2009