The subtle pumpkin flavor in this recipe adds a wonderful richness to the cornbread. My husband says I can find a way to add pumpkin to anything and this dish proves it! Perfect for any leftover pumpkin in your pantry.
1 cup yellow corneal
2/3 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons maple syrup or honey
1 cup canned pumpkin
2 eggs, beaten
3/4 cup milk
2 tablespoons cup butter, melted
Combine cornmeal, flour, baking powder, baking soda and salt. In a separate bowl stir together pumpkin, eggs, milk and syrup or honey. Add to first mixture. Swirl melted butter in a 8x8 or 9x9 glass baking dish to grease. Add pooled butter to batter. Pour batter into dish and bake at 400 degrees for 25-30 minutes or until done.