Pumpkin Pie Corn Bread
“Help we made too much pumpkin pie filling!” I cried this morning! I know I am crazy…how could you have too much pumpkin pie? I mean my sister eats an entire pumpkin pie in one sitting each Thanksgiving. This year, however, in the interest of being healthy I decided to limit us to one pie each 🙂 which brought us to the crux of my dilemma. We made too much pumpkin pie filling. Having already made the filling and not having enough pie crust left I was desperate to find a use for it. Could we make a pumpkin pie cream sauce for homemade ravioli? Should we use it to make ice cream? Then an idea came to me after searching my pantry. What if we made honey pumpkin pie corn bread to serve with our dinner? Say what? Yup, corn bread infused with pumpkin pie. Let me tell you I was extremely nervous but I have to say it turned out better than expected. The taste is slightly sweet, pumpkin-y without being over bearing, and moist! I had so much pie filling left over I made an entire cake size pan of this awesome pumpkin pie corn bread. Let me know what you think!
- 1/4 cup melted European style Challenge butter
- 1/3 cup sugar
- 2 tbsp. raw honey
- 1 large egg
- 1/4 tsp. baking soda
- 1 cup uncooked pumpkin pie filling (use your favorite pumpkin pie recipe)
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. vanilla
- 1/2 cup yellow cornmeal
- 1/2 cup flour
Preheat the oven to 350 degrees.
- In a medium bowl, stir the butter, sugar and honey together. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin pie filling.
- Add salt, cornmeal, and flour. Danger! Do not over mix. As soon as the flour is incorporated, stop mixing.
- Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 25 minutes, or until top is golden brown. To make sure the center is cooked test until a toothpick inserted in the middle comes out clean.
- Serve with additional honey and butter, if desired.