Pumpkin Cornbread...yes, more orange squash.

For some reason I am having a love affair this fall with winter squash. I have made it into soup, stuffed it and baked it into cake, cheesecake, and pie. And still I want more...so why not pumpkin cornbread !! Actually, Genna turned me on to this recipe.

With Thanksgiving a week away it seems appropriate. This would be great as a side dish to your turkey day feast, made into stuffing or to go with turkey soup you might be making next weekend. It has a nice spice accent without being too sweet. Genna says to have your butter ready when it comes out of the oven.

Pumpkin Cornbread

Ingredients

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup canola oil
1 tablespoon molasses

1) Preheat your oven to 400 F. Spray with oil, a muffin pan or 8 X 8 cake pan.
2) Put all your dry ingredients into a bowl and whisk together.

Note: I highly recommend grating your nutmeg fresh if possible. It comes with outer light coating and a hard outer shell, inside is the nutmeg which grates easily with the micro plane.
Most natural food or gourmet grocery store should carry them.

3) In a separate mixing bowl, add the eggs, pumpkin puree, brown sugar, oil and molasses, beat until smooth.

4) Stir the wet ingredients into the dry stuff and mix until just combined, best not to over mix.
5) Spoon into your prepared pan, I made muffins.

6) Bake for 12-15 minutes for muffins, 20-25 minutes for the cake pan. Do the old toothpick test, if you are unsure.

7) After 5 minutes, remove the muffins to a rack to cool .

 I served them with my curried chickpea soup and Asian slaw.