When I was a little girl I was not super fond of cornbread. Well, not the traditional southern kind. I like a sweet cornbread. You know, the kind that could possibly count as dessert if you waited until after your meal to eat it. As I get older, I still like sweet cornbread but not as sweet as I did as a child. I was pretty surprised the other night when I made this recipe to go with our vegetable beef soup that I really liked it just the way it was. Who am I?! If you like a sweeter cornbread, up your honey to 1/3 cup.
1 cup cornmeal
3/4 cup flour (I used whole wheat pastry)
1.5 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pumpkin
1 tablespoon honey (up this to 1/3 cup for sweet cornbread)
1 cup milk
5 tablespoons butter, melted
Pre-heat oven to 425. In a large bowl, whisk together cornmeal, flour, powder, soda and salt, set aside. In a separate, smaller bowl, whisk together pumpkin, eggs, butter, honey and milk. Pour pumpkin mixture into dry bowl, stir just until combined. Pour into a well greased, shallow baking dish (I used an 11×7). Bake for 20 minutes then remove from the oven and allow to cool for 5-10 before slicing and serving.
Serve with extra butter and honey and enjoy!