Moist Pumpkin Cornbread

Just because the onslaught of pre- Thanksgiving pumpkin recipes has wound down doesn't mean we've stopped cooking with it. Far from it, in fact. Pumpkin puree (yes, even the canned) is a terrific source of nutrition and it adds a delicate taste and moistness to lots of recipes. Cornbread, in particular, can get dry and so I've had my eye on a pumpkin cornbread recipe for quite some time.

Since I'm still getting over my Thanksgiving head cold of doom, I wanted something comforting. And quite frankly, I've already eaten my weight in soup for the past 4 days. Add to that the fact that it's raining, snowing and freezing in New York today and I didn't really feel like taking my sick self out shopping. I realized that I have all the ingredients in the house to make the pumpkin cornbread and so now seemed like the perfect time.

It baked perfectly - moist, not overly sweet and with a mild pumpkin flavor. It was great with butter, honey or maple syrup. Since I was tired of soup and still too weak to whip together a chili, I chose to eat breakfast for dinner and have it with bacon and fried eggs. What a great combination with the pumpkin cornbread! Enjoy!

Ingredients
(adapted from Sugar Crafter)
1 Cup all purpose flour
1 Cup cornmeal
1 Cup unsweetened pumpkin puree
1/2 Cup sugar
1/4 Cup canola or olive oil
1 Tablespoon baking powder
1 Teaspoon kosher salt
1/2 Teaspoon cinnamon
2 Eggs

In a bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together the eggs, pumpkin puree and oil. Add the wet mixture to the dry mixture and stir until combined. Pour into a greased baking dish (about 8" square) and bake in a pre-heated 400 degree oven for 25 - 30 minutes, or until a toothpick inserted in the center, comes out clean. Makes approximately 9 servings.