Pumpkin Cornbread

After posting my newest favorite soup recipe last week, I promised to share the pumpkin cornbread recipe. This cornbread was super moist, which makes or breaks a cornbread recipe, in my opinion. You could taste the pumpkin, but not overly so, which I also liked. This recipes comes together in no time, and stayed tasty for three days, well covered (might have stayed fresh longer, but that's how long it took us to finish it all). This is the perfect cornbread to pair with your soups, chilis, and stews this fall!

Pumpkin Cornbread
1 cup flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin puree
1/4 cup olive oil
1 Tbsp honey

Heat oven to 400 degrees. Grease 8x8" baking dish and set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, then stir in the pumpkin, oil, and honey.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted into the center comes out clean. Serve warm.

source: recipe adapted from Tasty Kitchen

P.S. Buttermilk Cornbread with Monterey Jack Cheese.

Chili & Cornbread

I have a confession.  I didn't make this chili entirely from scratch.  I've been making chili like this since I was in college, and it's still one of my favorites.  Back then I wasn't about to buy a dozen different spices to make chili, so I use this super easy recipe instead.  I still make it like this because it's delicious.  I'm not one of those people that makes something easy for dinner just because it's easy.  I make it because it's good, and if it's easy then it's a plus!  

Easy Chili

2 cans Chili Magic (found in the aisle with canned beans)

2 lbs ground beef

2 (14.5 oz) cans diced tomatoes (I use the ones with zesty green chiles)

veggies of choice:  green pepper, red pepper, onion

salt and pepper to taste

Brown ground beef; drain.  Mix all ingredients into a large pot or a crockpot.  Cook on low for three hours up to all day, stirring occasionally.  Serve with cheese and sour cream.

Buttermilk Cornbread with Monterey Jack Cheese

1 cup flour

1 cup yellow cornmeal

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup (packed) coarsely grated Monterey Jack cheese

3/4 cup buttermilk

2 eggs

3 Tbsp honey

1/3 cup unsalted butter, melted

Preheat oven to 425 degrees.  Butter an 8x8" baking dish.  

Whisk flour, cornmeal, baking soda, baking powder, and salt together in medium bowl.  Stir in cheese.  In another bowl, whisk together buttermilk, eggs, and honey.  Add melted butter and whisk until blended well.  Add buttermilk mixture to dry ingredients.  Stir just until combined.

Pour batter into prepared pan.  Bake until tester inserted into center of bread comes out clean, about 15 minutes.  Cool completely in pan on rack.

source:  recipe from Bon Appétit: Fast, Easy, Fresh