Pumpkin Seed Cornbread

Debbie Martell November 11, 2009

Ingredients

• 6 tbsp butter, melted
• 2 cups cornmeal
• 1/3 cup sugar
• 2 tbsp corn flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp pumpkin pie spice
• 1 cup 1% buttermilk
• 8 oz lite sour cream
• 1 egg
• 3/4 cup canned pumpkin
• 4 tbsp toasted pumpkin seeds

Preparation

1. Heat oven to 350 degrees. 
2. Generously brush a 22-inch muffin tin cups with 2 tablespoons of melted butter.
3. In a large mixing bowl combine 1/3 cup of sugar, 2 teaspoons of baking powder, 2 cups of cornmeal, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/4 teaspoon of pumpkin pie spice.
4. In another bowl combine the remaining melted butter, 1 cup of 1% buttermilk, 8 ounces of lite sour cream, 1 egg, and 3/4 cup of canned pumpkin. 
5. Whisk pumpkin mix into the cornmeal mixture.
6. Pour into muffin pan.
7. Bake for 22 to 25 minutes or until a toothpick inserted off center comes out clean.
8. Cool on a wire rack before serving.

Tags: Food, Side Dish, Dinner, Cooking, Recipes, Appetizer

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