Basque Pumpkin Cornbread
Recipe: #20426
August 02, 2015
Categories: Breads, Corn, Pumpkin, Portuguese, Spanish, Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, , more
"Sweet no flour must beat the egg whites because no leavening otherwise my bread was flattened it just would be lighter ,very good flavor though"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (140 g)
- Calories 266.8
- Total Fat - 7.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 113.7 mg
- Sodium - 307.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 3.1 g
- Sugars - 11.2 g
- Protein - 8.3 g
- Calcium - 69.9 mg
- Iron - 2.1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Butter a cake pan (7 inches round and 4 inches height, SPRING FORM PAN or skillet). line the bottom with wax paper and butter the wax paper.
Step 2
Preheat your oven to 375°F.
Step 3
Pour the pumpkin purée in a large bowl.
Step 4
In a small saucepan, heat the milk, butter and sugar on low heat,
Step 5
Stirring constantly until the butter has melted.
Step 6
Pour the milk mixture to the pumpkin.
Step 7
Add the cornmeal 1/2 cup at a time, stirring to blend thoroughly. Stir in the salt.
Step 8
Add the egg yolks to the pumpkin mixture and blend thoroughly using a spatula.
Step 9
Stir in the rum if using.
Step 10
In a separate mixing bowl, beat the egg whites with a hand mixer until stiff. Fold the egg whites into the batter.
Step 11
Pour the batter into the prepared pan.
Step 12
Bake on the middle shelf of your oven for about an hour, or when a knife inserted in the center comes out clean.
Step 13
If your knife comes out wet, bake for another 10 minutes.
Step 14
Allow to cool for 20 minutes before unmolding.
Step 15
Slice into thin servings and serve warm.
Tips
No special items needed.
0 Reviews
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