This is a really delicious cornbread recipe that is perfect for dunking in chili.
Preheat the oven to 400°F. Spray a 10-inch glass pie pan or 9-inch square baking pan with nonstick spray.
Sift the flours, baking powder, salt and spices into a large mixing bowl. Whisk in the cornmeal.
In a separate bowl, beat the eggs lightly. Whisk in the pumpkin, brown sugar, oil and molasses.
Make a well in the dry mixture. Add the pumpkin mixture and blend the batter with a few quick strokes (just until blended- don't over-mix).
Pour the batter into the prepared pan. Bake for 30 minutes, or until the cornbread is browned and the surface has a slightly springy feel.