Pumpkin Cornbread

This is the cornbread to go with the Pumpkin Chili from Meggan.

Yummy!!

 

Ingredients:

 

1/2 c white flour

1/2 c whole wheat four

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c cornmeal

2 eggs

1 c pumpkin puree

2/3 c brown sugar

1/4 c oil

1 Tbsp molasses

 

Directions:

Preheat oven to 400 F.  Grease 10-inch pie pan or 9-inch square pan.  Sift flours, baking powder, salt and spices in large mixing bowl.  Whisk in cornmeal.  In separate bowl, lightly beat eggs, then add pumpkin, brown sugar, oil and molasses.  Add this to the dry mixture, and mix only until blended (don't overbeat).  Pour into prepared pan.  Bake for 30 mins or until golden on the top and surface springs back when lightly touched.