Pumpkin Cornbread

I saw this recipe for pumpkin cornbread while browsing through Foodbuzz recipes.

Christina. from Sweet Pea's Kitchen summed it up just right, "Could it be? Pumpkin and corn bread together?! I just had to try it!"

My sentiments exactly, Christina, I also was compelled to make it.. And it is freaking delicious. For those cornbread traditionalists, beware, this is a tad different. It has a little sweetness from the brown sugar and the wonderful blend of pumpkin and spices. I love it!! It will make an excellent accompaniment to the fall salad that I'm making tomorrow.

Ingredients:
■1 cup flour
■1 tablespoon baking powder
■1 teaspoon kosher salt
■1/2 teaspoon ground cinnamon
■1/4 teaspoon ground nutmeg
■1/2 cup brown sugar
■1 cup cornmeal
■2 eggs
■1 cup pumpkin puree
■1/4 cup olive oil
■1 tablespoon molasses

Directions:
1.Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.

2.In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.

3.In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

4.Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.

5.Bake 25-30 minutes or until toothpick inserted in the center comes out clean