Pumpkin Cornbread

I am sure most of you are thinking that pumpkin and cornbread seems like an odd combination of ingredients but it is so delicious! If you are a pumpkin lover like me, this recipe will be a huge hit for you. I try to incorporate pumpkin into a lot of recipes, especially during the fall and winter months. Pumpkin is so healthy for you and can be used in a variety of ways in different recipes. This particular recipe goes very well with some homemade chili. I served this with some homemade beef and black bean chili (this recipe is on my blog). The leftover cornbread was heated up in the morning for breakfast and I drizzled some maple syrup on top, a dash of cinnamon, and added some light butter to it. I hope you like this as much as I do.

Pumpkin Cornbread
Serves 8
Adapted from: http://tastykitchen.com/recipes/breads/pumpkin-cornbread/

Ingredients:
1/2 cup white whole wheat flour
1/2 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar or brown sugar substitute (I used 1/4 cup splenda brown sugar blend)
1 cup cornmeal
2 whole eggs beaten or 1/2 cup eggbeaters
1 cup pure pumpkin
1/4 cup oil or applesauce (I used unsweetened applesauce)
1 tablespoon molasses

Directions:
-Preheat oven to 400 degrees.
-In an 8 x 8 baking dish, spray nonstick cooking spray.
-In a medium bowl, combine flour, baking powder, salt, spices, brown sugar, and cornmeal together.
-In a small bowl, combine eggs, pumpkin, oil or applesauce, and molasses and stir together until blended.
-Take the wet ingredients and combine with the dry ingredients.
-Do not over stir! You just want to incorporate them enough that they are mixed together.
-Place batter in the baking dish and spread out until even and as smooth as you can get it.
-Bake approx 30 minutes or until a toothpick comes out clean.

*Tip:
-If you don't have white whole wheat flour, just use 1 cup of all purpose flour

Enjoy! :)