Basque Pumpkin Cornbread

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.