RobinBenzle.com Recipes
Pumpkin-Pecan Cornbread with Molasses Butter
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A super moist treat for Fall.


Ingredients:

2 packages Jiffy Corn Muffin Mix (8.5 ounces each), or other brand

1 1/3 cups milk

2 eggs

2 tablespoons vegetable oil

1 1/3 cups canned, pureed pumpkin

2 teaspoons brown sugar

1/2 teaspoon cinnamon

2/3 cup pecans, chopped

4 tablespoons softened butter

1 teaspoon molasses


Recipe:

Preheat oven to 400 degrees F.  Butter a 9" x 13" pan.

In a large bowl, combine corn muffin mix, milk, eggs, vegetable oil, pumpkin, brown sugar, cinnamon and chopped pecans.  Mix by hand and allow to rest for 4 minutes.  Pour into prepared pan and bake 20 - 25 minutes.  Meanwhile, in a small bowl, combine butter and molasses.  Allow cornbread to cool about ten minutes before cutting into squares.  Best served warm spread with a dollop of the molasses butter (Note:  You just may have to make more butter!). Makes 16 - 20 servings.