½ cup all-purpose flour ½ cup whole wheat flour 1 Tbs baking powder 1 tsp salt ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 cup cornmeal 2 large eggs 1 cup pumpkin puree (canned or freshly cooked and processed) 2/3 cup brown sugar ¼ cup canola oil 1 Tbs molasses Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just blend with a fork- don’t overmix.) Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.
A little slice of life from where our family lives!