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Spicy Pumpkin Cornbread

Source of Recipe

www.cyber-kitchen.com


List of Ingredients

1/2 cup + 1 tbl. cornmeal
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
2 eggs
1 cup canned pumpkin puree
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon fresh grated orange rind
1/2 cup + 1 tbl. chopped nuts


Recipe

Grease an 8-inch square baking pan. Sprinkle bottom and sides with 1 Tbsp cornmeal; set aside. Preheat oven to 375F. In a medium size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.

In a medium size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Stir in 1/2 cup nuts. Turn into prepared pan. Smooth top and sprinkle with remaining 1 Tbsp nuts. Bake 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Let stand in pan 10 minutes before cutting.