Thanksgiving is just around the corner!!! The only problem is here in Japan we are 12 hours ahead and the football that we all love to watch in our state of food induced coma is not on until the middle of the night and Black Friday…Also there was the episode a few years ago when the base grocery store ran out of pumpkin the week before Thanksgiving. I’m stocking up early.
I’m thinking of going to Black Friday this year at the Exchange but am a little worried. There are only a couple stores that will have Black Friday specials for the 50,000 Americans here in Okinawa. When I was talking to my patient the other day he scared me a little with his stories of the mobs. No one has been trampled but it is that sort of event. What would make me want to go out in this disaster?? Well, the photos I’ve taken so far for the blog have all been with my trusty iPhone and a few apps. So I’m hoping to get a DSLR at a reasonable price. Very few things would I get up so early and risk getting trampled for. A DSLR so I can take pretty pictures for all of you, well that might just be worth it.
I’ve been testing a few holiday recipes and love the adaptations I made to make this cornbread pumpkiny and seasonal tasting. Delicious. It will be on my list of things to make for Thanksgiving. It should be on yours as well.
- 1⅓ cup pumpkin purée
- 1 cup low-fat milk
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons honey
- 2 eggs, room temperature
- 1 ½ cups stone ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- pinch nutmeg
- 1½ teaspoons pumpkin pie spice
- 1½ Tablespoons unsalted butter
- Heat the oven to 400 degrees, and place inside a 10 -inch cast iron skillet. Let it warm for at least 10 minutes.
- In a large bowl, stir together pumpkin, milk, olive oil, honey and eggs.
- In a medium bowl, mix together cornmeal, flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overstir as this will result in a dense product.
- Remove skillet from the oven, and add the butter. Spread it around the pan and up the sides using a pastry brush. Stir excess butter into batter. Add batter to hot pan and spread evenly.
- Bake for 25-30 minutes until tester comes out clean and allow to cool before removing from pan to serve.