Well, I made it halfway into September before posting a pumpkin-related recipe.
Aren’t you proud shocked appalled impatient impressed?
I have to say it didn’t take a whole lot of effort on my part: the first week of September hit mid 90s here in NJ and it’s hard to imagine pumpkins and crisp, crunchy leaves when you’re sweating the minute you leave the apartment.
But this week – this week it happened.
The mornings became cool. The air turned crisp.
I got to wear a cardigan.
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1 tsp baking soda
- 1 tsp dried rosemary
- 1 tsp salt
- 4 tbsp pumpkin puree
- 1 tbsp honey
- 2 eggs
- 1 1/4 cups milk