Pumpkin Cornbread

This is so yummy and goes great with my new pumpkin chili recipe! I use coconut oil to grease the pans because it adds a little sweetness to the crust and is so good for you!

Ingredients:
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

Directions:
1Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2 Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3 In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4 Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't overmix).
5 Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.


Servings: 8

Cooking Tips
*We like to use Bob's Red Mill coarse grain corn meal for an added crunchy texture.
**Terrific with chili!