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Recipe: Pumpkin Cornbread (using brown sugar, molasses and pecans)

Breads - Muffins, Quick Breads
PUMPKIN CORNBREAD

1 cup cornmeal
1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
1 cup pumpkin puree
2/3 cup brown sugar
1/4 cup oil
1 tablespoon molasses
1/2 cup chopped pecans (optional)

Sift cornmeal, flours, baking powder, salt and spices in a large mmixing bowl.

Beat eggs lightly in a separate bowl. Whisk in pumpkin, brown sugar, oil and molasses.

Make a well in the dry mixture. Add liquids and blend batter with a few quick strokes, just until no traces of flour remain. Add pecans during the last few strokes, if desired. Pour batter into a greased 10-inch glass pie pan or a 9-inch square baking pan.

Bake at 400 degrees F for approximately 30 minutes, until the cornbread is browned and the surface has a slightly springy feel.

Makes 8 servings
Source: Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind
MsgID: 0225067
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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