Tuesday, September 25, 2012

Pumpkin Cornbread

As you probably noticed last year, I have jumped on the pumpkin band wagon.  My latest venture into the world of baking with pumpkin was some pumpkin cornbread to go with my vegan/vegetarian chili. I found this recipe on Two Peas And Their Pod.  It was the first time I've been disappointed with one of their recipes. I first got concerned when I saw how long the ingredient list was: flour, baking powder, salt, cinnamon, nutmeg, brown sugar, cornmeal, eggs, pumpkin, olive oil, and molasses. 11 ingredients!  

The first step was to mix the dry ingredients together--all 7 of them!

Then I mixed the remaining 4 wet ingredients together and combined them with the dry ingredients, mixing just until moistened.

Next I scooped the batter into greased muffin tins.  The recipe made 12 muffins and some mini muffins. 

After coming out of the oven they looked and smelled great. 

And, as you can see here, they had great texture.  You must be asking yourself at this point why this recipe was a failure. After all, I just said they looked great, smelled great, and had great texture.  The problem was that the taste was off.  Because olive oil was the only fat used in this recipe, the muffins tasted like, well, olive oil. 

I think if I were to try pumpkin cornbread again I would do one of three things: replace the olive oil in this recipe with canola or vegetable oil; find a new recipe that does not use olive oil at all; or use a Jiffy mix and replace some of the wet ingredients with pumpkin.  Have you had any luck with pumpkin cornbread?

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