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PUMPKIN CORNBREAD
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½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs 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 Tbs molasses

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).

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

Servings: 8

Cooking Tips
*We like to use Bob’s Red Mill coarse grain corn meal for an added crunchy texture.
**Terrific with chili!

Recipe Source: Recipes from the Old Mill: Baking with Whole Grains (Thanks to CLBB: “heavy hedonist”)

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“Our family LOVED this. We used the Bob’s Red Mill coarse grain cornmeal and enjoyed the surprising crunch within the bread. Terrific with a little honey butter and served alongside bowls of chili.”
-San Diego, CA