Best 8 Pumpkin And Cornmeal Cake Recipes

PUMPKIN AND CORNMEAL CAKE

Steps:

• Position oven rack in middle of oven, preheat to 350 degrees.
• Butter a 9-inch bundt pan.
• With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
• One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
• Beat in pumpkin and vanilla.
• Sift together flour, baking powder and salt, stir in cornmeal.
• Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
• Do not overwork batter.
• In a clean bowl, whip egg whites to soft peaks.
• Gently fold whites into batter with spatula until there are no longer any white streaks.
• Scrape batter into pan, smooth surface.
• Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
• Let cool for 20 minutes and then invert cake onto a rack to cool completely.
• Dust with powdered sugar if you like.
• For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
• Boil without stirring for 2 minutes.
• Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.

PUMPKIN CARROT CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
• In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
• In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
• Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
• Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
• Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
• In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
• To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

PUMPKIN CORNMEAL PANCAKES

Steps:

• Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.

EASY PUMPKIN CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
• Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.

PUMPKIN CORNMEAL PANCAKES

Steps:

• Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
• Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PUMPKIN CORNBREAD

Steps:

• Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
• Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
• Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
• Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
• Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

STEAMED PUMPKIN CORNMEAL PUDDING CAKE

Steps:

• In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
• In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
• Add eggs one at a time, beating well after each addition.
• Beat in pumpkin, rum, lemon peel, and vanilla.
• Stir in flour mixture until well incorporated.
• Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
• Place on bottom rack of a 350 oven.
• Carefully pour boiling water around bundt pan almost to the level of the pudding.
• Cover entire baking pan tightly with foil.
• Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
• Let cool 10 minutes, then invert over a plate to unmold.
• Serve warm with whipping cream or let cool completely and cover loosely until serving.
• Reheat in a 350 oven until warm, about 10 minutes.

PUMPKIN CORN BREAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.