Pumpkin cornbread! I LOVE THIS!!! I found this recipe on to peas and a pod check this site out she loves pumpkin.Anyway this is so good I have fix this many times for super and breakfeast. I dont like nutmeg or molasses so I didnt add it and its still wonderful! Try it with some safe butter ( I used smart balance light) its declious my dh and kids like it to.It goes great with anything soup casserole etc. ENJOY.
Ingredients1 cup Flour
1 Tablespoon Baking Powder
1 teaspoon Kosher Salt
½ teaspoons Ground Cinnamon
¼ teaspoons Ground Nutmeg
½ cups Brown Sugar
1 cup Cornmeal
4 Egg whites
1 cup Pumpkin Puree
¼ cups canola oil
1 Tablespoon Molasses (OPT)
Preparation InstructionsPreheat the oven to 400 degrees F and grease an 8×8″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.