Lakota (Pumpkin) Cornbread

This post is part of the Kürbisfest2024 Series.

Hear me now and believe me later: 4 – 5/12 cups of puree is a lot of puree. I may have overestimated how much pumpkin two people can eat in a week.

Anyway, next up is Pumpkin Cornbread, which is a fairly standard cornbread recipe–cornmeal, wheat flour, egg, oil, baking powder–with pumpkin and molasses added to the wet ingredients.

I was going to make honey butter to go with it, but it was sweet enough on its own with regular butter.

It was mushy in the middle–creamy, sort of–and I’m not sure if it’s supposed to be that way or if I should have baked it an extra five minutes. It wasn’t as good reheated the next day, but it was OK at room temperature. I am keeping this recipe in my grimoire, but I’m not as excited about making it again as I am about other recipes from Kürbisfest2023.

…and it paired well with the leftover Pumpkin & Beer & Cheese Soup. Two pumpkin dishes in one meal is not too many.