Recipes For My Boys: CIS Fresh Pumpkin, Apple and Walnut Cornbread Cake

Tuesday, October 25, 2011

CIS Fresh Pumpkin, Apple and Walnut Cornbread Cake

I do not like pumpkin pie!  There I said it.  I am probably the only Southerner that will not even take a bite of it!  This year I was determined to make something with fresh pumpkins.  After all, they are everywhere in my house.  My Boys have so many of them sitting around decorated or waiting to be made into Jack O Lanterns. 

I started out making 2 Bite Apple Pumpkin Pies.  Having additional pumpkins I wanted to do more.  I was cooking chili and naturally thought of corn bread.  I cook my corn  bread in my Cast Iron Skillet.  Hmmm, corn bread and pumpkin.  Sounded like a plan to me.  Off I went to see what I could find in the kitchen to go with it.  Apples and Walnuts just had to go in.  From there, it was easy.  Hope you like it.  Change the seasoning from all cinnamon to pumpkin pie spice.  Top it off with a Brown Sugar Glaze.  We like it plain at our house…..Easier to hold onto and eat!

CIS Fresh Pumpkin, Apple and Walnut Corn Bread Cake


1 cup House – Autry Plain Yellow Corn Meal
2 cups All Purpose Flour
3 teaspoons baking soda
1 teaspoon salt
3 teaspoons Ground Cinnamon or use 2 teaspoons Pumpkin Pie Spice
1/2 cup Granulated Sugar
6 tablespoons Butter or Margarine, melted
2 Eggs, beaten
1 to 1 1/2 cups Buttermilk
1 cup diced or a little chunky Apples
1 cup diced or a little chunky Fresh Pumpkin
1/2 - 1 cup chopped, small or big, Walnuts
1 teaspoon Cinnamon
1/2 cup Brown Sugar

Preheat oven to 325 degrees and grease cast iron skillet.
Cut apples, pumpkin and walnuts. 
Stir in 1/2 cup brown sugar and 1 teaspoon cinnamon.
Set aside.
Melt butter or margarine in bowl you will be mixing batter in.
Beat eggs into cooled butter.  I just use a whisk.
Add sugar and whisk.  
Drain any liquid that has accumulated in the bowl with fruit and nuts, into a measuring cup.
Add buttermilk to measure 1 cup.
Add House Autry Yellow Plain Corn Meal, all purpose flour, baking soda, salt and cinnamon to egg mixture.
Add buttermilk with sweetened liquid.  Stir.
Add additional buttermilk if too thick, you want it a little thicker than a cake mix. 
Stir in fruit and nuts.
Pour into greased cast iron skillet and put in preheated 325 degree oven.
Cook for 20 minutes..rotate. 
Cook another 10 minutes and check.  If getting a little dark, put foil over. 
Check every few minutes.  It is done when toothpick comes out clean.
As always, My oven cooks different than yours.  Please adjust times accordingly. 

NOTE:  MY Sweet Ally of Ally's Kitchen made a wonderful suggestion of adding coconut!  I love it!  


Krista said...

This looks so festive! Thanks for sharing at Church Supper! Have a blessed week, my friend :)

Everyday Mom's Meals



Debi said...

Thank You Krista! I just love your Church Supper! <3 and Hugs Sweet Friend!

Debi said...

Thank You Danielle! It is good! <3 and HUgs Dear Friend!

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