Pumpkin Shaped Corn Bread

by Chef Mary Bass


 2 cups all-purpose flour

 2 cups cornmeal

 1 teaspoon baking soda

 1 teaspoon salt

 16 tablespoons (2 sticks) unsalted butter, melted

 1 1/3 cups sugar

 4 large eggs

 2 cups buttermilk

 Non-stick Spray



  1. Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.
  2. In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
  3. Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, leaving a few lumps. Do not overmix. Generously spray your baking sheet to avoid sticking. Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
  4. Use a 3- to 4-inch pumpkin cookie cutter to form cornbread pumpkins.

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