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Slather these slightly-sweet cornbreads in some whipped butter for a real treat.

Martha Stewart Living, November 1996




Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.

  • Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.

Cook's Notes

Bake this cornbread a day in advance, let cool, unmold, and leave out overnight, uncovered.