Last night, Brie came over for a pumpkin beer/pumpkin food night. She was bringing over pumpkin chili and what goes great with chili? Cornbread. What goes great with pumpkin chili?
Pumpkin Cornbread
Print recipe
| Serves | 10-12 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 50 minutes |
| Meal type | Bread |
Ingredients
- 2 cups white whole wheat flour
- 1 + 1/3 cup cornmeal
- 7 tablespoons butter (softened)
- 3/4 cups brown sugar (tightly packed)
- 1 + 1/2 cup almond milk
- 2 eggs
- 1 cup pumpkin puree
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions
| Step 1 | |
| Preheat the oven to 375 degrees Fahrenheit. | |
| Step 2 | |
| In a medium-sized bowl, combine the flour, cornmeal, baking powder and salt. | |
| Step 3 | |
| In a large bowl, cream together the butter and brown sugar. | |
| Step 4 | |
| In yet another bowl, combine the almond milk, eggs and pumpkin puree and whisk well. | |
| Step 5 | |
| Pour the flour and the wet ingredients into the butter and sugar and mix well. | |
| Step 6 | |
| Spread the thick batter into a greased 9 x 13 pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. | |
Before…
After! I’d like to say that I’ve never made cornbread before in my life. I totally winged this and just hoped that I didn’t end up burning the house down. The fact that it turned out DELICIOUS? I’m still in proud shock.
The pumpkin chili may be the best chili I’ve ever had. EVER. Combine that with fresh, hot pumpkin cornbread slathered with butter and honey, and you have perfection on a placemat.
We went through a plethora of beers.
Shipyard Pumpkinhead: I was warned to steer clear of this one. That only made me more curious and since it was already in my fridge when the warning came in, we tasted that one first. The aroma was very funky and had a chemical scent. The body was very thin with a watery artificial sweetener flavor and a hint of nutmeg. It finished like a fizzy yellow beer – weak and sad. I learned my lesson.
Overall the favorites were Dogfish Head Punkin Ale – a heavily spiced ale, rich and warm with a slightly sweet finish, and Lips of Faith: Kick.
Pardon the wonderfully blurry picture. I’m still working on figuring out shutter speeds, apertures and all that fun stuff. Kick is a very interesting ale – a collaboration between New Belgium and Elysian Brewing. No wonder I loved it. It’s 75% ale brewed with pumpkin and cranberry juice and 25% ale aged in wooden barrels. You can really taste the cranberry juice in the first tangy sip, and it’s spiked with a lovely slightly sour finish. I’ve had sours before – many of them you can have a glass of and then it becomes overwhelming. With this, you could knock back the entire bomber and still not feel like your palate has been overworked. I was surprised that this clocked in at 8.5% ABV – it doesn’t have a heavy or boozy flavor at all.
There is no better way to say farewell to summer and welcome the first day of autumn.
What I woke up to this morning:
Oh yeah, IT’S OFFICIALLY AUTUMN!!!
what’s the pumpkin chili recipe!??
I’ll be posting it tomorrey! It’s not an original, but Brie spiced it up with some awesomeness!
you get Autumn and we get….spring!! YAY!
we need some hot warm weather..which Australia is famous for and we need it soon!also means its beer drinking time! more YAY
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