Pumpkin Cornbread

Another NYTimes recipe. I had borrowed a cast-iron skillet from a friend for our anniversary, and returned it at a Memorial Day BBQ party hosted at the same friend's house with this baked inside. I didn't eat a lot, as I am consuming smaller amounts lately, and was obligated to eat a slider instead. I will tell you that if I had to choose between the slider-- blue cheese, red onion, arugula, sauteed pear, and bacon on a beef patty-- and the cornbread I would go with the slider but what I had of this cornbread I actually really liked! It was sweeter than most cornbreads I like, but the texture was somehow better than average and the flavor was pleasing. I would make this again if I had leftover pumpkin. I still have leftover pumpkin from making this, but not enough for a second batch.

From Ms. Shulman:

http://www.nytimes.com/2010/11/24/health/nutrition/24recipehealth.html?adxnnl=1&ref=pumpkin&adxnnlx=1307197081-rY2NSKzWU7DKm9XVT9z6aQ

Note: I made also the Indian Pumpkin pudding from Ms. Shulman's batch of pumpkin recipes. It looked so promising and was-- in truth-- so disgusting. Way way too sweet for me and I just felt sick eating it and threw it out. A sad waste, but that's part of cooking, yes? You have to try new things and then decide whether to try again or move on. I'll just move on this time.

Ingredients:

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)

1 cup low-fat milk (I used buttermilk)

2 T. extra virgin olive oil

1 T. mild honey, such as clover

2 eggs

1 1/2 cups stone ground yellow cornmeal

1/2 cup all-purpose flour

1 T. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

1 T. unsalted butter (I also sprinkled the top pre-baking with some turbinado sugar)

Directions:

1. Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.

2. Whisk together the pumpkin purée, milk, olive oil, honey and eggs.

3. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.

4. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.

5. Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.

Yield: 12 servings.

Advance preparation: This will keep for a couple of days if well wrapped. It does not freeze well.

Nutritional information per serving: 141 calories; 5 grams fat; 1 gram saturated fat; 39 milligrams cholesterol; 22 grams carbohydrates; 2 grams dietary fiber; 320 milligrams sodium; 4 grams protein