When it comes to cooking, there is never a lazier time for me than the days following Thanksgiving. After spending so much time making food and then eating so much of it, I am just over it! Good thing there are leftovers… Alas, I do get tired of eating leftover turkey and potatoes for breakfast, lunch and dinner, so I am pretty lucky that I made chili and cornbread last weekend and froze half of it! Leftovers galore!
My friends and I are having a chili cook off next weekend so I had to practice my own chili recipe, to make sure it’s the best! I loosely followed a recipe from Cooks Illustrated and the flavor turned out pretty good. It wasn’t a winning chili though, in my opinion. I will make another batch later this week with a few alterations. Stay tuned for that recipe!
In the meantime, I would love to share this recipe for pumpkin cornbread with you. It is SO good! It’s slightly different than your typical cornbread because it has pumpkin in it, but it has just the right amount of sweetness to eat on its own or crumbled inside of a bowl of chili.
I have some exciting news to share! I just bought myself a new fancy camera (and got a pretty sweet Black Friday deal too). I am so stoked to use it! If only it will arrive in the mail already… I will use it mostly for video but also to take amazing pictures of my food! Yippee!!
Pumpkin Cornbread Muffins
Adapted from Boulder Locavore
Ingredients
- 1 Cup cornmeal
- 1 Cup all purpose flour
- 1/3 Cup granulated sugar
- 2 Tablespoons corn flour (masa harina)
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon kosher salt
- ¼ Teaspoon pumpkin pie spice
- 4 Tablespoons unsalted butter, melted
- 1 Cup buttermilk
- 1 8-ounce Container of sour cream
- 1 Egg
- ¾ Cups pumpkin puree
To Do:
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine the cornmeal, flour, sugar, masa harina, baking powder, baking soda, salt and pumpkin pie spice. Mix on low (with a standalone or handheld mixer) to fully combine.
- In a separate mixing bowl combine butter, buttermilk, sour cream, egg and pumpkin puree. Whisk to fully combine.
- Add the wet ingredients slowly to the dry ingredients, mixing on low to fully combine. Try not to over mix.
- Fill muffin cups 2/3 full and bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to cool for 15 minutes and then enjoy them warm.
I always have my iPad set up in the kitchen while I cook
