Baked in a cast-iron pan. Or a round cake pan. Made with butter or oil or lard. Sweetened up with sugar, honey or maple syrup. Or done without.

If you’ve made corn bread every which way, you definitely need to give “Pumpkin Corn Bread” a go.

It mixes up in a flash, bakes up with a delightful crustiness along with a moist, tender crumb, and entices with an understated sweet, earthy taste.

The recipe is from “The Great Little Pumpkin Cookbook” (Clarkson Potter), of which I received a review copy.

This compact little cookbook, which could fit in a purse, was written by New York City cookbook author Michael Krondle.

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