Pumpkin Cornbread

Preheat the oven to 400 degrees and grease an 8×8″ baking dish.

As winter draws ever nearer my thoughts are turning away from salads and towards more substantial food to keep the cold out.

I came across the idea of umpkin Cornbread at Sugarcrafter and I liked the look of the bread, but I think it is too sweet to serve with chilli.

The original recipe called for molasses but that was a step too far for me. Iadded more pumpkin for natural sweetness and only roughly mashed it to give to the bread.

Ingredients

1 cup flour

1 Tablespoon of baking powder

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup brown sugar

1 cup cornmeal

2 large organic eggs

1 cup pumpkin purée

1/4 cup olive oil

Preheat the oven to 400 degrees and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.