My sweet tooth was satisfied with the Pumpkin Cranberry Oatmeal cookies, but I still had a good amount of pumpkin leftover. I decided to make this Pumpkin Cornbread from the New York Times. The recipe is written by Martha Rose Shulman as part of the ‘Recipes for Health’ feature.
I don’t make cornbread often, but it is such a treat to have a piece fresh from the oven. Even though the recipe calls for a whole cup of pumpkin, the flavor is very subtle. Unlike other pumpkin cornbread recipes, this one does not call for pumpkin-like spices such as cinnamon, nutmeg, or allspice. It’s really a traditional cornbread with just a hint of pumpkin, which is great for serving with any fall dinner.