Jiffy Cornbread mix and canned pumpkin make a delicious quick bread to spread with molasses butter.
Prep Time 5minutes
Cook Time 25minutes
Author Vera Marie Badertscher
2BoxesJiffy Corn Bread Mix
1 and 1/3cupmilk
1cupcanned pumpkin pureeNOT pumpkin pie mix
2tbspsugaror brown sugar
Heat oven to 375, and grease loaf pan or 9" x 13" cake pan.
Mix all ingredients together and pour into prepared pan.
Bake until toothpick inserted in center comes out clean--about 25 minutes.
While bread is baking, set out a stick of butter to soften.
Cool in pan for 10 minutes
Cut butter in chunks and put in small dish. Pour molasses over top. With a fork or spoon, mash the molasses into the butter, until the color is uniform. Chill or leave at room temperature for serving.
Cut and serve from pan, or turn out on cooling rack. When completely cool, store in plastic bag, or wrapped in foil for two days at room temperature or longer in refrigerator. Serve with molasses butter
You can use 1 tsp of pumpkin pie spice instead of the individual spices. I give the individual spices because that gives you the ability to cut back on any you do not particularly like, or add more if you want a spicier blend.