PUMPKIN CORNBREAD

1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tbsp baking powder
3 tbsp sugar
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups milk
3/4 cup canned pumpkin
1 egg, beaten
3 tbsp vegetable oil

Preheat oven to 350 degrees F. Oil an 8x8-inch baking pan.

Sift together dry ingredients. Stir milk, pumpkin, egg, and oil, into dry ingredients quickly, leaving a few lumps. Pour into prepared pan.

Bake 30-35 minutes. Cool for 10 minutes. Cut into squares.

Source: Haughville Library; Indianapolis, IN - 1996