Pumpkin Cornbread
Nov 21, 2006 general food
They were having chili day at SAVVIS last Friday, and it was requested that I make some. I guess I did walk my way into that one because I’m always talking about food, and my previous cooking jobs, but not really having ever made much chili, and knowing full well a dozen crock pots full would show up, I bowed out and went with the decision to make cornbread instead. I like baking more anyway, and with my gallon of pumpkin puree staring me in the face, I figured pumpkin cornbread was in order.
Not really knowing where to begin, I sought a recipe out online and did find a halfway decent one. After making it, however, it lacked much in the way of pumpkin flavor to my estimation, so I went ahead and made a northern cornbread as well. Yellow cornmeal is the designation of northern cornbread from what I’ve gathered because a true southern cornbread is made with white cornmeal.  I had yellow so northern they got.
After making the northern, however, it occured to me that part of the lack of pumpkin flavor in the pumpkin cornbread was do to the lack of spices in the mix and it’s only sweetner being honey. So, I devised my own recipe and as it turns out, it’s the one everyone (including myself) liked best.
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