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Pumpkin Cornbread
An old time staple with a slight twist. Great as a side, or on its own. Give it a try for your holiday dinner!
1 1/4 cup flour 1 tbsp baking powder 1/2 tsp salt 1 tsp coriander 3/4 cup cornmeal 2/3 cup brown sugar 2 tbsp honey 1/4 cup melted butter 2 eggs, beaten 3/4 cup canned pumpkin 2/3 cup buttermilk
Heat oven to 350F.
Sift together flour, salt, coriander and baking powder in a bowl. Add in cornmeal.
Combine the remaining ingredients in another bowl. Add gradually to the dry mixture until combine. Do not over mix!
Pour into a prepared 8x8 pan. Bake for 40-45 minutes. Allow to cool before cutting into squares. You could also make these in a muffin tin as well.