Three Colonial Essentials In One Cornbread: Pumpkin,Cornmeal, Molasses

I realize that just last week I  shared a recipe for Cornmeal Muffins (and they are THE authentic cornmeal muffins from the Wayside Inn, so I hope you tried them), but then I came across another of Robin Benzle‘s terrific videos in which she combines two mainstays of our ancestors food cupboard–and a third mainstay for good measure–in a new twist on cornbread.

Cornmeal, pumpkin and molasses. Three basics of colonial cooking go into this cornbread.

Pumpkin Cornbread

Robin Benzle’s Pumpkin Pecan Cornbread

Here’s Robin’s Pumpkin Pecan Cornbread with Molasses-Butter. Good by itself, the bread reaches sublime when you add the molasses-butter.

I have to admit this recipes cheats a bit and uses the modern pre-packaged cornbread mix, but if you want to be authentic, it would be easy to mix your Wayside Inn Old Mill ground cornmeal into the usual cornbread recipe and then add the additional ingredients.

Previously, we shared Robin’s mom’s Tuna-Macaroni Salad under our nostalgia category. Thanks for another terrific recipe, Robin.

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