3 Tbsp. butter, divided
1/2 c. finely chopped onion
2 tsp. curry powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
3/4 tsp. salt
3/4 c. flour
3/4 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. sugar
8-oz. (1 cup) canned or pumpkin puree*
1 1/2 tsp. finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 c. buttermilk
3/4 c. shredded Wisconsin Colby Cheese
Preheat oven to 350° F. Butter a 9 1/4" x 5 1/4" x 3" loaf pan. In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool. Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl. Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
*To puree fresh pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender.
**Wisconsin Cheddar cheese can be substituted.
Makes 12 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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