The Bardic Chef: Recipe – Harvest Cornbread

Most of the trees within Barovia are pine, and never change throughout the year. The only sign of the seasons changing is the descent of the snow from the surrounding mountains, and the rare non-pine trees shifting in color and shedding their leaves. It’s so enchanting, driving through the gray misty forests, and seeing a sudden pop of bright red or yellow through the pine needles, or the sprinkling of bold-colored leaves that have blown into town. This is when I begin to use autumn flavors in my cooking. This will be made with stew tonight.


  • 1 1/3 cup flour
  • 1 cup cornmeal, ground
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup pumpkin, pureed
  • 4 tbsp butter, melted (unsalted)
  • 1/2 cup milk
  • 3/4 cups walnuts, chopped
  • 2 tbsp honey + butter mixture, melted


Preheat oven to 350F, and grease a loaf pan (9 by 5 inch) with oil. 

In a bowl, combine flour, cornmeal, sugar, backing powder, cinnamon, baking powder, and salt. In a separate bowl, whisk wet ingredients (aside from honey butter). Mix this into the dry until only just combined, then stir in the walnuts. Do not overmix.

Pour the batter into the loaf pan and bake for 50 minutes. The loaf is done when it’s golden in color, and it’s edges pull away from the pan. Double check doneness by sliding a skewer or knife into the center of the loaf, and making sure it comes out clean. Cool on a wire rack (inside pan) for 10 minutes, then remove from the pan and brush with the honey butter mixture. Cool completely before slicing.