Pumpkin Cornbread

I love cornbread. And pretty much anything that includes pumpkin. So, this recipe was a no brainer for me to try. I tried it with a main dish that fell flat but this was waiting for me – still warm, moist, lots of pumpkiny goodness. Made my night instantly better. That and Kermit and Miss Piggy made an appearance at the Oscars…still bummed they didn’t get to perform “Man or Muppet.” back to the cornbread, top it with some honey or maple syrup, and you have a lovely treat for a cold night.

I used honey for my topper; maple syrup adds a touch more sweetness than honey

1 cup flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin puree
1/4 cup olive oil
1 Tbsp molasses

1) Preheat oven to 400F and grease an 8×8 baking dish
2) In  medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal
3) In a small bowl, lightly beat the eggs and then stir in the pumpkin, oil and molasses
4) Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible
5) Bake 30 minutes or until a knife inserted in the center comes out clean

Serve warm with honey or maple syrup

Recipe from Tasty Kitchen


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