Basque Pumpkin Cornbread
August 02, 2015
"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"
- 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
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.
Preheat your oven to 375°F.
Pour the pumpkin purée in a large bowl.
In a small saucepan, heat the milk, butter and sugar on low heat,
Stirring constantly until the butter has melted.
Pour the milk mixture to the pumpkin.
Add the cornmeal 1/2 cup at a time, stirring to blend thoroughly. Stir in the salt.
Add the egg yolks to the pumpkin mixture and blend thoroughly using a spatula.
Stir in the rum if using.
In a separate mixing bowl, beat the egg whites with a hand mixer until stiff. Fold the egg whites into the batter.
Pour the batter into the prepared pan.
Bake on the middle shelf of your oven for about an hour, or when a knife inserted in the center comes out clean.
If your knife comes out wet, bake for another 10 minutes.
Allow to cool for 20 minutes before unmolding.
Slice into thin servings and serve warm.
Tips & Variations
No special items needed.