Pumpkin Cornbread

I think every good meal should have a starch of some kind, whether that's some kind of bread, pasta, rice, potato, you know what I mean. When I had my brother and sister-in-law over for lunch a few weeks ago I decided to make chicken fajitas and even though I had already made some soft flour tortillas, that was more of the main dish and I decided that we needed something else on the side, some kind of starch. I have had this pumpkin cornbread pinned for a while now, and since it is fall and I'm in the pumpkin spirit it sounded like the perfect thing. 

It was the perfect thing. I thought this cornbread was absolutely delicious. I'm a big cornbread fan in general so it wasn't too big of a jump for me to love this recipe too. I was pleasantly surprised by the fact that it is fairly healthy as cornbread goes. I like my cornbread sweet and moist, I am not a big fan of the leaner, dry and crumbly cornbread that some people like. A lot of recipes (my favorite Cornbread Muffins included) are nice and rich, full of butter, milk and sugar. All good things but sometimes I want something a little leaner and this recipe fit the bill. 1/4 cup oil is the main fat, and I think next time I'll see what happens if I replace some of the oil with yogurt. Some sugar and a few eggs round out the main ingredients, and the pumpkin too of course, a nice amount of it for a good amount of moisture. They all come together to create this perfectly delicious, and beautifully golden cornbread, good as a simple side dish with any meal all year long. 

If you are worried about adding pumpkin to cornbread, don't be. I couldn't at all tell that it was there. The only thing I noticed was the beautiful golden color that it added to the bread, the flavor wasn't affected in the least bit. A good way to sneak a little vegetable into your meal without even trying. Like most cornbread, this recipe is a synch. Mix together the dry ingredients, then mix together the wet ingredients. Combine the two and throw the whole thing into the oven. Couldn't be simpler, and really couldn't be more delicious. If you like cornbread at all I highly recommend you give this recipe a try, I think you'll be pleasantly surprised. 

The perfect side to a wonderful lunch of chicken fajitas

Pumpkin Cornbread

Adapted from 

Deliciously Yum

Ingredients

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/4 cup canola oil

Directions

Preheat oven to 400 degrees F. Grease an 8 x 8 baking dish and set aside. Whisk together the flour, baking powder, salt, brown sugar, and cornmeal.

In another bowl, beat 2 eggs and add pumpkin purée, oil and honey. Mix until well combined and slowly stir into the dry cornmeal mixture. Stir until well incorporated and pour into baking dish. Even out the surface of the cornbread mixture and put into oven. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool for at least 15 minutes before cutting.

Chickpea Pot Pie

I found this recipe last fall and the idea stuck with me for a while until I couldn't resist any longer. A potpie with chickpeas instead of chicken intrigued me. Since I love chickpeas I know it just had to be a great idea. I've played around with the recipe just a little bit, tweaking it for my tastes, and while I may make a couple more minor alterations in the future, I had to share this recipe now because I think it's so yummy! Chickpeas, sweet potatoes, onions, carrots and peas, all mixed together in a slightly thickened stock and covered with a healthy layer of cornbread. It's a modern day pot pie, and that's just how I like it.

The only thing I might do differently in the future for this recipe is increase the filling. It's such a good filling, and with the amount of cornbread that's on top, I found myself wanting more. Other than that I don't think I'd change a thing. The filling is so colorful and delicious, and the cornbread is an amazing idea for a topping. So much easier than pie dough! This is a recipe I'll be coming back to again and again.

Chickpea Potpie with Cornbread Crust

Adapted from 

Eats Well With Others

Ingredients

Veggie Base

  • 2 cups chopped sweet potatoes
  • 1/2 cup chopped carrots
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 white wine
  • 1/4 cup AP flour
  • 2 cups vegetable broth
  • 2 cups cooked chickpeas
  • 3/4 cup frozen baby peas
  • 1 tsp kosher salt
  • cracked pepper
  • dash of Sriracha

Topping

  • 3/4 cup cornmeal
  • 3/4 cup AP flour
  • 1 tbsp baking powder
  • 1 1/2 tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup milk
  • 2 tbsp vegetable oil
  • 1 large egg yolk, slightly beaten

Directions

Boil the potatoes and carrots until tender but not soft and set aside, or alternately, toss with olive oil, salt and pepper and roast at 400° until tender, 20-25 minutes. 

Spray a 2-quart casserole with cooking spray. Preheat oven to 400° if you aren't already using it for the carrots and potatoes. 

For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Add the garlic and sauté for about 30 seconds more. Add the wine and cook until it has mostly evaporated. Sprinkle in the 1/4 cup flour and cook for about 1 minute, until no longer raw. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Sriracha. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly. 

For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling. It might not look like a lot, but it will poof up nicely while cooking and cover all the filling.

Bake until the top is golden brown, about 22 to 25 minutes. Let cool 5-10 minutes before digging in.