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Pumpkin Corn Bread
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Yes, another recipe using pumpkin for your fall and winter meals. This cornbread has a different twist, leaning toward healthy with a spicy little kick. It is wonderful just with salad or an entire meal. You may want to cut down the sugar to 1/3 cup.
1 1/2 c. whole wheat flour
1 c. yellow corn meal
2 t. baking powder
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. chipoltle chili powder - do not omit
1/2 c. soft butter
2/3 c. brown sugar
4 eggs
1 c. canned pumpkin
1 c. milk
Sift together dry ingedients or whisk together well. In another bowl beat sugar and butter until creamed well. Mix together eggs, pumpkin, and milk then add to butter alternately with flour. Mix only until smooth. Pour into greased 9X9" baking pan and bake at 350 degrees until tests done. About 45 minutes. Cool 10 - 15 minutes then cut in small slices and serve.
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