Pumpkin Cornbread
#218974 - 10/11/05 04:30 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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OK, I have not tried this one yet.... I THINK the quanity of oil is fine, but I might be wrong... Kree & Casey what do ya think?
I bet this would be really good with the Easy Black Bean Soup
Pumpkin Cornbread
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup eggbeaters (or 2 egg white)
3 tablespoons canola oil
3/4 cup canned pure pumpkin
1 1/2 cups soy or rice milk
Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.
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I didn't calculate it exactly, but it looks fine by my estimation. I usually figure that anything 1/4 c. and under for a 8-inch square dish is fine. My mom actually makes a cornbread like this, and I forgot all about it!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kree... that is what I was hoping for! 
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Are you psychic?  I think I mentioned a desire for cornbread in another post, but I was planning on asking whether anyone had a cornbread recipe that incorporated pumpkin or sweet potatoes!
Thank you for reading my mind!!! I can't wait to try this recipe w/ the black bean soup... 
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Yes, I have to be a mind reader... I'm married aren't I!?!? LOL j/k
Hope you enjoy both the soup and the bread!!
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Made this Sunday, along with the black bean soup. Nice and filling meal!
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