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 (not sweetened pie filling)
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 mixing bowl; set aside.
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 8-9 servings
Source: Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind
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 (not sweetened pie filling)
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 mixing bowl; set aside.
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 8-9 servings
Source: Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind
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