Chef Cliff Hagerman of Trader Todd’s demonstrates how to prepare Spicy Pumpkin Cornbread. Watch to learn how to prepare a delicious holiday favorite using the insides of your pumpkins after you’ve finished carving Jack-o-Lanterns for Halloween!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
231 per serving
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoons baking powder
- 1 teaspoons salt
- 1 teaspoons dry jerk seasoning
- 1 cup corn meal
- 2 eggs
- 1 cup pumpkin puree, unsweetened
- 2/3 cup light brown sugar,, firmly packed
- 1/4 cup vegetable oil
- 1 tablespoons molasses
Mix it Up
Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal. In a separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Combine the two by pouring the wet ingredients into the dry ingredients.
Bake it and Enjoy!
Pour batter into a 9-inch square greased baking pan. Bake for 30 minutes at 400F, or until cornbread is browned and surface springs back to touch.