Today I was on a roll, I didn’t want to just stop at the pumpkin smoothie. So after school I went to the store to buy some extra ingredients that I needed and went to the kitchen.
- 1 cup of milk
- 1 cup of flour
- 1/4 cup of honey
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 eggs
- 1 1/4 cup of cornmeal
- 1/4 cup of sugar
- 1 teaspoon of butter
- 1 cup of pumpkin puree
- A dash of ground cloves and nutmeg
I went to Publix and surprisingly they had some organic items that I just had to purchase.
I combined all the ingredients and preheated the oven to 425 degrees.
I left it in there for about 40 minutes.
It came out well, I was so excited to try it I didn’t even let it cool down. Buttttttttt to me it was missing something, I should have made it a little sweeter.I wanted it to be out of this world, like the talk of the town type of cornbread, a deep southern style PERFECT cornbread. This one wasn’t bad but I think I will definitely try again for Thanksgiving.
I didn’t make the pumpkin butter yet, that’s up next and maybe I’ll spread the butter on the cornbread and then it’ll be perfect.
Well we shall see.