Pumpkin Cornbread

Just had to share you a recipe I tried last night for pumpkin cornbread. Maybe it sounds a bit odd, but let me tell you it is delish!! We had it with a big pot of Chicken Tortilla Soup and it was a wonderful dinner.
Pumpkin Cornbread

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses

Directions:

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 into 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 over-mix).

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

Found this recipe on a blog called Recipe Girl  She uses Bob's Red Mill Coarse corn meal  I just used regular corn meal and it was delicious. We topped it with honey and butter YUM!!
Bake it in this beautiful server for a festive fall look 

Linking to :
33 shades of Green Tasty Tuesdays

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