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Pumpkin cornbread

1 1/2 cups cornmeal

1/2 cup whole wheat flour

1 tablespoon baking powder

3 tablespoons granulated sugar 1 teaspoon cinnamon

1 teaspoon salt

1 egg, beaten

3 tablespoons vegetable oil

3/4 cup canned pure pumpkin

1 1/2 cups milk

Sift dry ingredients into a large bowl. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch-square pan. Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

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