After I got all uppity about Pumpkin Spice yesterday, I got hungry. So I made this.
Buttermilk Pumpkin Spice Cornbread
1 1/2 cups stone ground, whole grain cornmeal (medium grind)
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated (or ground) nutmeg
1 teaspoon table salt
3/4 teaspoon baking soda
1 large egg
3 tablespoons vegetable oil
1 cup pumpkin purée
1 1/2 cups buttermilk
1. Preheat the oven to 35o deg. F. Grease an 8-inch square baking pan.
2. Combine the dry ingredients in a large bowl with a fork.
3. In a medium bowl, beat the egg lightly, then add the oil, purée, and buttermilk and mix until well combined.
4. Pour the wet ingredients into the dry ingredients, and mix until no dry lumps remain. It doesn’t need to be perfectly smooth, however. Don’t overmix.
5. Pour batter into baking pan, smooth the top, and bake for 30-35 minutes, until a toothpick stuck in the center comes out with just a few crumbs on it.
6. Cool on a wire rack for 10 minutes before cutting and serving.
The cornbread alone is not very sweet, and the spices come through with a zingy warmth on your tongue. The texture is coarse, but tender, with a pleasant bite and moistness. Butter and honey are not necessary, but hey, they know how to party with cornbread so I always invite them.
If you have a pumpkin spice blend in your pantry, you could try it here, but I like to mix my own spices so I get the taste I like best. With a pre-made blend, you’re stuck with their proportions, and likely getting mostly cinnamon, and maybe even some sugar you’re not looking for.
Autumn’s not over yet. I don’t care that Dunkin’ Donuts is already advertising red and green minty-flavored drinks and donuts. I’m hanging on to my “pumpkin spice” for just a little longer.