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Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 2 cups yellow cornmeal, preferably stone-ground 1 cup all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup sugar 2 teaspoons salt 3 medium jalapeno peppers 2 large eggs 1 tablespoon canola oil 2 cups low-fat buttermilk 3/4 cup canned pumpkin puree 3/4 cup fresh or frozen corn kernels, coarsely chopped Nonstick vegetable-oil spray

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 cups yellow cornmeal, preferably stone-ground 1 cup all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup sugar 2 teaspoons salt 3 medium jalapeno peppers 2 large eggs 1 tablespoon canola oil 2 cups low-fat buttermilk 3/4 cup canned pumpkin puree 3/4 cup fresh or frozen corn kernels, coarsely chopped Nonstick vegetable-oil spray

Directions

Heat oven to 425 degrees. Mix together dry ingredients. Seed and mince 2 jalapenos; mince the third, including the seeds.

Whisk together eggs, oil, buttermilk, pumpkin, corn, and jalapenos. Add to dry ingredients; whisk to combine.

Spray an 8-by-11-inch baking pan with vegetable-oil spray. Pour in batter; bake for 20 to 25 minutes, rotating pan once halfway through. Cool on a wire rack.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pumpkin Corn Bread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Corn Bread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest