Pumpkin Cornbread

I mentioned in yesterday's post that we had pumpkin cornbread to go with our slow cooker sticky chicken.  I love cornbread.  Sweet, baked, fried, muffins, cakes....it doesn't matter, I like it all!  So, when I saw pumpkin cornbread, I knew I had to give it a try.

Pumpkin Cornbread 

from Recipe Girl

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 T. baking powder

1 t. salt

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1 cup cornmeal

2 large eggs *I used flax eggs (2 T. milled flax mixed in 6 T. warm water - let sit for 10 mins)

1 cup pumpkin puree

2/3 cup light brown sugar

1/4 cup canola oil

1 T. molasses

Directions -
Preheat oven to 400 F. Grease 10 inch glass pie pan or 9 inch square baking pan. Sift flours, baking powder, salt and spices into large mixing bowl.  Whisk in cornmeal.  In separate bowl, whisk pumpkin, brown sugar, oil and molasses into your eggs or flax eggs.  Make a well in the dry mixture.  Add pumpkin mixture and blend batter with a few quick strokes (just until blended).  Pour batter into prepared pan. Bake for 30 mins, or until cornbread is browned and the surface has a slightly springy feel.

Verdict - Nobody liked this but me!  You could definitely taste the pumpkin, and it was only slightly sweet (but I only used 1/2 cup brown sugar.) I recommend using the full amount and increasing the cinnamon - especially if you like all your pumpkin products to taste like pumpkin pie like me ;)  I, of course, like all bread products. Ditto for anything with cornmeal!

Other cornbread recipes you might like -
Traditional Southern "Lacy" Cornbread (not really a 'recipe')
Cornmeal Buttermilk Biscuits
Blueberry Cornmeal Muffins

I'm linking this recipe up with All the Small Stuff, 33 Shades of Green, Blessed with Grace, From Mess Hall to Bistro, Sweep Tight (blog hop), Eat at Home, Passionately Artistic