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Pumpkin Cornbread Recipe

Description: Enjoy this pumpkin cornbread recipe for holiday or everyday meals. Try it for Thanksgiving dinner. Whenever you bake it, it will go quickly.


1 1/3 cups flour
1 can pumpkin puree (canned or fresh)
1 cup ground cornmeal
1 cup sugar
1/2 cup milk
2 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons butter or margarine
3/4 cup walnuts (optional)

Preparation Directions:

  1. Preheat oven to 350 degrees.
  2. Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.
  3. Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
  4. Pour mixture into the first bowl, mixing well.
  5. Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
  6. Grease a 9" X 5" pan.
  7. Pour batter into the pan.
  8. Bake for 50 - 60 minutes.
  9. Test with a toothpick, to see if it is done.
  10. Cook in additional 5 minute increments, if needed.
  11. Remove from oven and let cool for 10-15 minutes in the pan.
  12. Remove cornbread from the pan, and place on a wire rack to cool.
  13. Serve warm or cool.

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