White Cornbread

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This recipe was handed down by a Canadian Indian woman. It has an unusually soft texture due to the mashed pumpkin.

Ingredients

  • 1/2 C. soft margarine or softened butter
  • 1 C. sugar
  • 4 eggs
  • 2 C. (16 oz) canned mashed pumpkin
  • 1 C. milk
  • 2 C. corn meal
  • 3 C. flour
  • 1 1/2-2 Tbs. baking powder
  • 2 tsp. salt
  • 2 C. blueberries (optional)
  • 1 C. walnut pieces, freshly shelled only (optional)

Directions

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Beat together margarine, sugar, and eggs until smooth. Beat in pumpkin and cornmeal. Combine flour, baking powder, and salt and add to batter. Mix until combined. Optional: Fold in blueberries and nuts. Pour into loaf pans. Bake at 350 degrees for 1-1 1/4 hours. Cool 10 minutes in pans; then turn out on a wire rack.

Joyce Watson 

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