Hazel's Pumpkin Cornbread

I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 245 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons honey
• 2 eggs, beaten
• 1 cup buttermilk
• 1 cup pumpkin puree
• ¼ cup corn oil
• 2 cups yellow cornmeal

Recipe Instructions

Step 1

In a large bowl, stir together the cornmeal, baking powder and baking soda. Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. Let the batter stand while you preheat the oven.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. Coat with cooking spray, then pour in the cornbread batter.

Step 3

Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.