Pumpkin Sensation Week: Day 2

Savory and pumpkin flavoured! Great as a snack, side or anything else you need it for. Bring it to a gathering or make if for a football party, it will be a hit no matter where you take it.










Ingredients
3 tbsp Pumpkin puree
1 bottle Pumpkin beer*
2 cups Flour
3/4 cup Cornmeal
1 tbsp Oil
1 tsp Salt
1 tbsp Baking powder
2 tbsp Honey
4 tbsp Pumpkin Butter

Hardware

1 Large Mixing Bowl

Measuring Cup, tbsp, tsp

Mixing Spoon

Baking Pan

Fork or Whisk

Spatula

Skillet Basting Brush

Time 1 hour
Prep 10 minutes
Cooking 40 minutes
Yield 12 servings



Time To Get Cooking!!!
In the large mixing bowl add flour, cornmeal, baking soda and salt
Mix until combined
In the measuring cup mix together the pumpkin puree, oil, and honey with fork until fully combined 
Add one bottle of your choice of pumpkin beer* to the dry mixture and mix slightly 
Add the contents of the measuring cup to the large mixing bowl and mix untill full incorporated and no large lumps
If you are using a stand mixer, use a dough hook attachment
Preheat oven to 375 degrees
Slightly oil a baking pan
Sprinkle cornmeal all over pan and spread around
Do not use fingers to spread around. Instead turn the pan on its side and rotate , shake and tap on the bottom to get the cornmeal spread around as much as possible
Using spatula pour mix from mixing bowl into baking pan
Spread mixture out to make as even as possible
Set in oven on the middle rack 
Leave for 35 minutes to 40 minutes
On stovetop acquire skillet and 4 tbsp pumpkin butter
Heat on stove until warm and smooth

Test center of bread with toothpick, once the toothpick comes out clean remove from oven and set on counter top to cool
Let cool for 10 minutes before removing from pan
To remove from pan place a large plate on top of flip over, head the bottom of pan with fist in corners and center a few times. Leave for 5 minutes repeat beating process and lift pan gently, cornbread should slip right out. Flip over on top of another plate and ta da!
Using basting brush, coat top of cornbread with pumpkin butter until fully covered.
Cut into squares and enjoy!

Serving
Serve alone or as a side with soup, salad, pork or pasta

Storing and Reheating
Store in airtight container in fridge for 1 week or in freezer for up to 3 months
To reheat let thaw and either warm up in oven or microwave

Nutritional Facts*
Per Serving
Calories 96
Fat 1g
Carbs 22g
Protein 3g
compared to a popular used product
Calories 160
Fat 6g
Carbs 24g
Protein 2g
Nutritional Difference (our recipe)
Calories -64
Fat -5g
Carbs -2g
Protein +1g

Cost*
Recipe Cost: $0.90
Cost per serving: $0.07
compared to a popular use product
Product cost on average: $1.62
Product cost er serving on average:$0.27
You save on average per serving: $0.20

Tricks
-The nutritional facts and costs are using the base mix only since price of beer and calories in beer will change drastically depending on brand, type and place of purchase
-This is safe for kids since the alcohol will cook out however if you are not too sure, just substitute 1 cup warm water for the bottle of beer or 1/2 cup warm water and 1/2 a bottle of beer
- There are many different types of pumpkin beer out there right now (yay for fall!), some have very strong pumpkin flavours and some are more mild. So make sure you use one you have had before and liked a lot. We used a mild pumpkin flavoured beer since we wanted the bread to be more savory and some beers with strong pumpkin flavour have a tendency to take like pumpkin pie and are significantly sweeter.


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