Pumpkin Corn Bread

This recipe is not from family history, but one that I have discovered on my own. I happen to love all things pumpkin, especially with cinnamon and nutmeg. Normally, we are inundated every September with pumpkin-flavored everything. But there is no reason to wait until Fall to have delicious pumpkin foods. And this pumpkin cornbread is just the right balance of pumpkin and seasoning that tastes great any time of year.

This recipe is a basic cornbread recipe that is modified with the addition of pumpkin, cinnamon and nutmeg. It has the nice crunch of cornbread along with the tasty pumpkin seasoning. This pumpkin corn bread is best eaten warm.

Pumpkin Corn Bread  

• 1 cup flour
• 1 cup cornmeal
• 1/2 cup brown sugar
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1 tsp. nutmeg
• 2 eggs
• 1 cup pumpkin
• 1/3 cup milk
• 3 Tbsp. butter, melted

In a bowl, combine all ingredients. Stir until the dry ingredients are just moistened. Pour into a greased 9X9 pan. Bake at 350 for about 30 minutes or until a toothpick comes out clean. Allow to cool. Enjoy!