Recipe courtesy of The Pit
Show: Unique Eats
Episode: BBQ
Print
Pumpkin Cornbread
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 1/2 dozen 3-ounce muffins
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 1/2 dozen 3-ounce muffins
Level:
Easy

Ingredients

  • 3 cups sugar
  • 11 eggs
  • 5 1/2 cups buttermilk
  • 2 pounds pumpkin (canned is fine)
  • 2 tablespoons baking soda
  • 5 1/2 cups cornmeal (yellow or white)
  • 5 1/2 cups flour
  • 1 tablespoon salt
  • 2 tablespoons baking powder
  • 1/2 teaspoon cinnamon
  • Pinch ground nutmeg
  • 1 pound unsalted butter, melted

Directions

Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.

Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter. 

Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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