Pumpkin Cornbread
Serves:
Ingredients:
1 1/2
c
Cornmeal
1/2
c
Whole-wheat flour
1
T
Baking powder
3
T
Sugar
1
ts
Cinnamon
1
ts
Salt
1
Egg
3
T
Vegetable oil
3/4
c
Canned pumpkin
1 1/2
c
Milk
Method:
Sift dry ingredients.
Beat the egg.
Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps.
Pour into an oiled 8" x 8" pan.
Bake 30-35 minutes.
Cool for 10 minutes.
Cut into squares.
Recipe found on counter as a Thanksgiving handout Haughville Library, Indianapolis, IN 1996 MM Format by John Hartman