Pumpkin Cornbread
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup canola oil
- 1 tablespoon molasses
- Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
- In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
- Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
- Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2011/11/30/pumpkin-cornbread/
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