Basque Pumpkin Cornbread

6
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"Sweet no flour must beat the egg whites because no leavening otherwise my bread was flattened it just would be lighter ,very good flavor though"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (140 g)
  • Calories 266.8
  • Total Fat - 7.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 113.7 mg
  • Sodium - 307.8 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 11.2 g
  • Protein - 8.3 g
  • Calcium - 69.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.2 mg

Step 1

Butter a cake pan (7 inches round and 4 inches height, SPRING FORM PAN or skillet). line the bottom with wax paper and butter the wax paper.

Step 2

Preheat your oven to 375°F.

Step 3

Pour the pumpkin purée in a large bowl.

Step 4

In a small saucepan, heat the milk, butter and sugar on low heat,

Step 5

Stirring constantly until the butter has melted.

Step 6

Pour the milk mixture to the pumpkin.

Step 7

Add the cornmeal 1/2 cup at a time, stirring to blend thoroughly. Stir in the salt.

Step 8

Add the egg yolks to the pumpkin mixture and blend thoroughly using a spatula.

Step 9

Stir in the rum if using.

Step 10

In a separate mixing bowl, beat the egg whites with a hand mixer until stiff. Fold the egg whites into the batter.

Step 11

Pour the batter into the prepared pan.

Step 12

Bake on the middle shelf of your oven for about an hour, or when a knife inserted in the center comes out clean.

Step 13

If your knife comes out wet, bake for another 10 minutes.

Step 14

Allow to cool for 20 minutes before unmolding.

Step 15

Slice into thin servings and serve warm.

Tips & Variations


No special items needed.

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