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Pumpkin Cornbread | realmomkitchen.com

Pumpkin Cornbread


  • Author: Laura

Ingredients

Scale
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 Tbsp 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 Tbsp molasses

Instructions

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

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