Pumpkin Cornbread Recipe
Yield: 1 PanRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cornmeal,
1/2 cup: Whole-wheat flour,
1 T: Baking powder,
3 T: Sugar,
1 tsp: Cinnamon,
1 tsp: Salt,
1: Egg,
3 T: Vegetable oil,
3/4 cup: Canned pumpkin,
1 1/2 cup: Milk,
Directions:
Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk
into dry ingredients quickly, leaving a few lumps. Pour into an
oiled 8" x 8" pan. Bake 30-35 minutes. Cool for 10 minutes. Cut
into squares.
Recipe found on counter
as a Thanksgiving handout
Haughville Library,
Indianapolis, IN
1996
MM Format by John Hartman
Source from luhu.jp
into dry ingredients quickly, leaving a few lumps. Pour into an
oiled 8" x 8" pan. Bake 30-35 minutes. Cool for 10 minutes. Cut
into squares.
Recipe found on counter
as a Thanksgiving handout
Haughville Library,
Indianapolis, IN
1996
MM Format by John Hartman
Source from luhu.jp