The clocks have gone back and the dark nights are here. Twinkly street lights and crunchy leaves fill the walk home from work and even school. Whether you’re out pounding the pavements with the kids on a chilly October evening or you’re just coming home after a long day, a big hunk of this Friendly Pumpkin Cornbread with some soup, chilli or any other warming stew will go down a treat, and it’s not tricky at all to make (see what I did there?). Despite cutting the amount of sugar from the original recipe by 3/4 it’s still quite sweet, but this works really well with savoury dishes and even better if you toast it with a mature/ blue cheese and some pesto for that oozy green-gooey look!
- 1 x 425g pumpkin puree
- 2 tbsp honey
- 50g sugar
- 2 large eggs
- 220g cornmeal (polenta)
- 170g plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 60g melted butter
- 2 tbsp plain yoghurt (greek or normal works - it’s very forgiving)
- 1 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp cloves (optional)
- a pinch of salt
- 1 apple to decorate, if desired
- 1x 9 inch spring form cake tin or a muffin pan
- Preheat oven to 200c / 180c fan
- Grease the cake tin well.
- In a large bowl whisk together the pumpkin, honey, sugar, and eggs
- In another, smaller bowl mix the cornmeal, flour, baking powder, bicarb, salt and spices
- Mix the dry mixture into the wet, adding the yoghurt and butter at the same time.
- Stir until combined.
- Tip the mixture into the cake tin.
- If you want to put a pumpkin face on him, cut some slices of apple into