Pumpkin Cornmeal Bread Recipe
A recipe for pumpkin cornmeal bread for Yule by Leanne. Quick, delicious and versatile!
Serves 6-8
Preparation time: 15 minutes
Cooking time: 50 minutes
You will need a deep (approximately 22x11cm base) loaf tin and non-stick baking paper to line the tin.
Ingredients:
Olive oil to grease baking tin
1 ¼ cup self-raising flour
½ cup polenta (cornmeal)
2 eggs, lightly whisked
¾ cup milk
pinch of salt
60 grams butter, melted
½ cup coarsely grated cheddar cheese
2/3 cup butternut pumpkin, cooked and mashed
1 small red capsicum, halved, deseeded and finely chopped
1 x 270 grams can corn kernels, drained
Method
- Preheat the oven to 180 C.
- Grease baking tin with olive oil.
- Line the baking tin with non-stick baking paper.
- Sift the flour, polenta and salt into a large bowl and make a well in the centre.
- In another bowl, with a fork whisk together the eggs, milk and butter. Add the cheddar cheese, pumpkin, capsicum and corn and mix.
- Pour the egg mixture into the flour mixture and stir until just combined.
- Spoon mixture into prepared tin and smooth the surface.
- Bake in the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Set aside in the tin for 5 minutes to cool slightly.
- Turn onto a wire rack until cool.
Delicious on its own, buttered, or as a side dish with roasts and soups.
Store in an airtight container. Bread can be frozen.
Leanne, Trainee Priestess of Cerridwen, Priestess of the Global Goddess Temple
Sydney, Australia
Leanne is a qualified sacred mentor and soul guide, sound healer, Reiki and Seichim master, and Crystal Dreaming healer. She is a published artist and a sculptor. Leanne has been a voice for the environment for the last 35+ years with Greenpeace and has volunteered with animal charities most of her life. She has taught English to refugees in Australia and has advocated for people with disabilities. Leanne has a passion for gardening and orchids. Having had a career in the health system for over 25 years, Leanne retired from the corporate world to follow her spiritual path.
Ooh, thank you for sharing this recipe Leanne. My daughter and I are going to try making it this holiday. I will be eating it with spicy parsnip soup, I think.