The “2” in the recipe name is for “squared.” Stupid keyboard has no way for me to use 2 as an exponent on a word instead of a number! Yes, I do like math! (Yes, something must be wrong with me.) Don’t worry…I’m used to it.
Squared because I use pumpkin two ways in the bread. Pumpkin puree and pumpkin seeds together with molasses and cinnamon do wonderful things to simple cornbread. I have been making my cornbread this way for close to 20 years. Why? Well.. to get little boys to eat more vegetables of course. It worked. No longer little boys, this is still one of their favorite quick breads to have with a bowl of soup. It is a long time partner to my Tangy Black Bean Soup, a soup I still love after 30 years!
When making a vegetarian soup, its important to have a “complete protein”. Beans and corn together do just that. People have been enjoying them together for centuries. Adding pumpkin to these two just seems appropriately American. It makes for a delicious meal.
The pumpkin adds a creamy texture and the pumpkin seeds a nice crunch. I use molasses to give a more complex sweetness that doesn’t overwhelm the other flavors. Try this one soon…
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 cup corn meal (I like stone ground best) white or yellow
3 tsp baking powder (aluminum free is best)
1/2 tsp salt
1 tsp cinnamon
1/2 cup shelled pumpkin seeds
1/2 of 15oz can of pureed pumpkin
1/3 cup vegetable oil
1/3 cup molasses
1 cup milk
Preheat oven to 375º F. Lightly butter a 10 inch cast iron skillet. Set aside.
In a medium size bowl, combine flours, cornmeal, baking powder, salt, cinnamon and seeds. Set aside. In your mixer’s bowl, place the remaining ingredients and mix until combined.
With the mixer on low speed, slowly add the dry ingredients. Mix until just combined. Pour batter into the greased skillet, smoothing the top. Bake for 40-50 minutes. Toothpick inserted should come out almost clean. Cool slightly and serve warm. Enjoy!