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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is a bit different cornbread with the addition of pumpkin and red beans! Great side to a bowl of chili or to a main dish salad Ingredients:
1 1/4 cups yellow cornmeal |
1 1/4 cups white flour |
4 teaspoons baking powder |
1 teaspoon kosher salt |
1 teaspoon chili powder |
2 eggs |
1 cup milk |
1 cup cooked pumpkin |
2 tablespoons oil |
2 tablespoons honey |
3/4 cup diced green pepper |
1/3 cup diced red onion |
2 garlic cloves, minced |
3/4 cup canned red beans, drained |
1 cup shredded cheddar cheese (or your choice) |
Directions:
1. Preheat oven to 325.
2. Combine the first 5 ingredients.
3. In a second bowl mix eggs, milk, pumpkin, oil and honey.
4. Stir the wet into the dry.
5. Stir in the veggies and beans.
6. Pour into a greased 9 x 13 pan.
7. Sprinkle the cheese on top.
8. Bake for 25- 30 minutes.
9. Watch and you may need to cover with tinfoil, so cheese doesn't get overdone.
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