This recipe was part of an article in the New York Times about eating pumpkin for breakfast, lunch and dinner and listing a new recipe each day for a week. On a recent weekend I made three of the recipes including this one.
It certainly isn't a omg, can't wait to make it again kind of recipe. But maybe I'm not that big a cornbread fan either. I like the pumpkin soda bread better. We ate half of it as a side dish and I put the rest of it away to use as a topping for a skillet tamale pie recipe I'm making later in the week.
Here's a picture of the Tamale Skillet Casserole by America's Test Kitchen, which was excellent.