Pumpkin Cornbread

I found this recipe at www.RecipeGirl.com I doubled the recipe and cooked it in a 9X13" pan and i used a butternut squash and pumkin puree mix from fresh squash. Excellent recipe.


½ cup

all-purpose flour


½ cup

whole wheat flour


1 Tbs

baking powder


1 tsp

salt


½ tsp

ground cinnamon


¼ tsp

ground nutmeg


1 cup

cornmeal


2 large

eggs


1 cup

pumpkin puree (canned or freshly cooked and processed)


2/3 cup

brown sugar


¼ cup

canola oil


1 Tbs

molasses






1
Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2
Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3
In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4
Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't overmix).

5
Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.




Servings: 8