I posted the pumpkin chili I made and mentioned that there was pumpkin cornbread to go with it. Here it is. Hearty and satisfying and a great side to chili, pumpkin or not. I found this recipe at Recipe Girl and Jim actually made it because Bea happened to call right as I was starting it. Perfect timing. Gotta love that. It’s healthier than your typical cornbread because not only is there pumpkin in there, but also whole wheat flour. I love when you can sneak the good stuff in and no one is the wiser.
Recipe: Pumpkin Cornbread
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. cornmeal
2 large eggs
1 c. pumpkin puree (canned or freshly cooked and processed)
2/3 c. brown sugar
1/4 c. canola oil
1 Tbsp. molasses
Preheat oven to 400 degrees. Grease a 10″ glass pie pan or a 9″ square baking pan.
Sift flours, baking powder, salt, and spices in a large mixing bowl. Whisk in cornmeal. In a separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil, and molasses.
Make a well in the dry mixture. Add the pumpkin mixture and blend batter with a few quick strokes, just until blended. Don’t overmix.
Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.