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

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