- 1 cup milk
- 1/4 cup white sugar
- 1 tablespoon butter
- 1 cup pumpkin puree
- 2 cups cornmeal
- 2 eggs, separated
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
- Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
04/30/2018
recipepes.com
Easy Pumpkin Cornbread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
