and, dinner is served...
to make the cornbread, i turned to my favorite cornbread recipe, it can be found on the albers website by following this link. although i followed the recipe, i did make a few changes. first, i reduced the sugar to 3 tablespoons because i did not want it to be sweet. then i substituted and equal portion of buttermilk for the milk and finally, i added 1/3 cup of pumpkin puree by whisking it with the other wet ingredients. by baking it in a 9" round pan rather than the 8" square called for in the recipe and the addition of the pumpkin did increase the baking time a bit, i had to check it for doneness by inserting a cake tester in the center. it came out clean around the 30 minute mark in my oven. and just a note for the leftovers, cornbread makes nice toast! i cut wedges in half, horizontally and toasted them in the broiler. they were tasty with a little butter.
No comments:
Post a Comment