Pumpkin Corn Bread
Source: Martha Stewart Living Magazine

2 cups cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup sugar
2 teaspoons salt
3 medium jalapenos
1 tablespoon canola oil
2 eggs -- large
2 cups low fat buttermilk
3/4 cup canned pumpkin
3/4 cup corn kernels, fresh or frozen and defrosted, coarsely chopped
vegetable spray

Heat oven to 425. Mix together dry ingredients. Seed and mince 2 jalapenos; mince the third, including the seeds.

Whisk together eggs, oil, buttermilk, pumpkin, corn, and jalapenos. Add to dry ingredients, whisk to combine.

Spray an 8 by 11 inch baking pan with vegetable-oil spray. Pour in batter; bake for 20 to 25 minutes, rotating pan once halfway through. Cool on a wire rack.