Saturday, October 10, 2009
When you get a little tired of “same ‘ol, same ‘ol” bread as an accompaniment to soup, chili, or stew - wake up your senses by adding a little PUNKIN’... Although much heavier than traditional, the spices, molasses, and whole wheat flour give it a rich, hearty flavor that is a welcome change.
Do you wonder what to do with the extra portion of canned pumpkin that is left after you make pie, pumpkin bread, cookies, etc...? This cornbread is really complimented with a great honeybutter topping (I’ll post this tomorrow) And it definitely has staying power... a plus when served with a lighter meal such as soup & salad.
I found this version (from several on the web) at recipegirl.com. For my photos & tips, along with the recipe, go to:
www.changeabletable.com ("full house" tab)