Pumpkin Cornbread
Source of Recipe
recipegoldmine.com
Recipe Introduction
I made these into muffins and we loved them! I used Bob's Red Mill medium grind cornmeal; used whole wheat pastry flour; and added an extra Tbs. of sugar. I whipped up some cinnamon honey butter to serve with them and that made them extra delicious. They were so moist and tender that it was kind of tricky getting them out of the pan. I got 11 muffins (filling them to the top) but next time might do 12 to make them easier to remove from the pan. Also, I might sprinkle them with a little cinnamon sugar before baking next time. Oh, and I'm not sure how long I baked them...maybe 25 minutes?? I think you could easily bake them at 375 instead of 350 also.
List of Ingredients
1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
3/4 cup canned pure pumpkin
1 1/2 cups milkRecipe
Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.
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