Pumpkin Cornbread with Lemon Ricotta

I lurk on cookery blogs like no-body’s business.  I have this fiendish tendency to print out the recipies, take them home, write out the grocery list….but never actually make the dish in question.  Terrible.  I know.  Someone slap my wrist.  So, today while I was clicking around The Internets I decided to go ahead and try this particular recipe from Pleasant and Plump.  I knew I had all the ingredients and even though January isn’t typically a “pumpkin” month, I am a personal believer that pumpkin and gingerbread should never be “out of season.”

This recipe was a complete disappointment.  I was hoping for something more cake-like.  I was hoping for something less gritty and cornmealy.  I was hoping for so much, and this dry-ish, gritty result just didn’t cut it for me.  Perhaps I had my expectations too high.  Now I need pumpkin cookies or pumpkin bread to soften the blow.  However, the ricotta, which was my addition, was delightful.

Pumpkin Cornbread

Pre-heat oven to 350

Grease the bottom of a 7 or 8-inch cake pan (I used an 8×8) and dust with cornmeal.

3 large eggs
1/2 cup vegetable oil
3/4 cup pumpkin puree (I used canned pumpkin)
3/4 cup packed brown sugar
1 tsp vanilla
1/2 tsp cinnamon
A pinch of cloves

1 cup cornmeal
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

In a large mixing bowl, whisk eggs until frothy, add oil and whisk to combine. Add the pumpkin & whisk again. Add brown sugar, vanilla and spices and whisk to combine. Sift cornmeal, flour, baking soda, baking powder and salt into wet ingredients. Stir just enough to combine into a smooth batter.

Pour batter into pan and bake for 45 minutes until cornbread is firm and golden, cool slightly and serve.

Makes 8 servings.

Lemon Ricotta Cheese

1/2 cup ricotta cheese
2 TB sugar (or Splenda)
drop or two of lemon extract

Mix together and serve cold.
Makes 2 servings.