PUMPKIN CORNBREAD
1 cup all-purpose flour …………………….…1 TB baking powder
1/2 tsp salt ……………………………………... 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg………………………. 1 cup cornmeal
1/2 cup brown sugar (I always use dark, but light is fine too)
2 large eggs…………………………………….. 1 cup pumpkin puree
1/4 cup vegetable oil ………………………… 1 TB molasses
Preheat oven to 400 degrees. Spray an 8” square pan with non-stick spray.
In a medium bowl, whisk together flour, baking powder, salt, spices, brown sugar, and cornmeal. Make a well in the center and set aside.
In another bowl, beat the eggs, and then stir in the pumpkin, oil, and molasses. Pour the wet ingredients into the well in the center of the dry ingredients. Beat just until combined, and then pour the batter into the pan, smoothing the top.
Bake 18-25 minutes or until toothpick inserted in the center comes out clean
TIP: HONEY BUTTER: Just mix about 2 tsp of honey and a dash of cinnamon into about 1/2 cup softened butter, until it’s well blended.