Corn Bread ·
Eat With Puggle ·
Puggle Collective ·
Recipe Blog ·
Roast Pumpkin ·
Silicone Tableware ·
Roast Pumpkin Honey Corn Bread
INGREDIENTS
50g butter, melted
1/4 tsp. Salt
300g Polenta or semolina
150g Plain Flour
1 Tbsp. Baking Powder
1 tsp. Bicarbonate of Soda
2 large eggs
450g Roast Pumpkin
250ml buttermilk or natural yogurt
2 Tbsp. honey
METHOD
Pre Heat the oven to 180 degrees. Grease a 30cm oven proof pan with butter.
In a large bowl, combine polenta, flour, baking powder, bi carb.
In a large jug whisk Butter, Eggs, honey and butter milk. Gradually stir the wet ingredients into the Dry ingredients. At the end lightly stir through the roast pumpkin.
Pour the batter into the pan and bake for 30 minutes or until the cornbread is not making loud bubbly noises and is slightly firm to touch,
I like to serve the cornbread with butter. But you can also make a whipped honey butter if you like. 
