Roasting the chicken is the first step in making this delectable chicken broth, and all of the black meat is used to strengthen the stock.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch round |
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh cranberries
- 1 cup milk
- ⅔ cup pumpkin puree
- 1 egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 558 mg |
| Sugars | 28 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious but seemed a bit dry … next time I make it I think I’ll adjust the recipe to include buttermilk! Thank you for sharing!
I found the cook time in my case needed to be 35-40 mins. @ 400F.
Probably make again. Cranberries little tart. That added to the flavor. Could not really taste the pumpkin. More cake texture then cornbread. My wife liked it that way.