This is a family favorite I made over the weekend and am sharing with you:
PUMPKIN CORNBREAD
From The Dragon Thanksgiving Feast: Things to Make and Do, by Loreen Leedy
Preheat oven to 425F.
Sift 1½ c cornmeal
½ c whole wheat flour
1 Tbs baking powder
3 Tbs sugar
1 tsp cinnamon
1 tsp salt
Beat 1 egg
3 Tbs vegetable oil
¾ c canned pumpkin
1½ c milk
Stir quickly into dry ingredients, leaving a few lumps. Pour into an oiled 8x8 pan. Bake 30-35 minutes. Cool for 10 minutes. Cut into squares.
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Now that sounds interesting! I'm not a big fan of pumpkin, but in cornbread it just seems like it would work...
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