Whole Wheat Pumpkin Cornbread |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 9 |
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Higher in fiber and nutrients than the usual cornbread. Makes a good breakfast item. Original from an old mag, but I don't know which one. Ingredients:
1 1/2 cups whole wheat flour |
1 cup cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1/3 cup butter, softened |
3/4 cup light brown sugar, packed |
4 eggs |
1 1/3 cups canned pumpkin puree |
1 cup milk |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
3. Combine the first 8 dry ingredients.
4. In another bowl, beat the butter and sugar together until fluffy.
5. Add eggs and pumpkin and combine thoroughly.
6. Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
7. Pour into pan.
8. Bake 60-70 minutes, until tester inserted in center comes out clean.
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