Keeping this short and sweet!
Just can’t quit with the pumpkin. If you’re balking at my pumpkinfied version of perfectly good cornbread, trust me when I say that the pumpkin & spice are far from overpowering. It fits perfectly in with this slightly sweet, lightly spiced cornbread.
1 cup flour (can sub half whole wheat if you’re into that)
1 cup cornmeal
1 tablespoon baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup packed brown sugar
1 cup pumpkin
1/4 cup melted butter or oil
1/4 cup milk
1 tablespoon molasses
3/4 teaspoon salt
Preheat the oven to 400 degrees F and grease an 9×9″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the brown sugar, 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 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm. Even better: serve warm with honey and butter.