| previous | next |
Title: Pumpkin Cornbread
Categories: Bread Holiday
Yield: 1 Pan
| 1 1/2 | c | Cornmeal |
| 1/2 | c | Whole-wheat flour |
| 1 | tb | Baking powder |
| 3 | tb | Sugar |
| 1 | ts | Cinnamon |
| 1 | ts | Salt |
| 1 | Egg | |
| 3 | tb | Vegetable oil |
| 3/4 | c | Canned pumpkin |
| 1 1/2 | c | Milk |
Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into an oiled 8" x 8" pan. Bake 30-35 minutes. Cool for 10 minutes. Cut into squares.
Recipe found on counter as a Thanksgiving handout Haughville Library, Indianapolis, IN 1996
MM Format by John Hartman
| previous | next |