Pumpkin Cornbread

With the temperatures dropping 15 degrees this week it is starting to feel a little like Fall (even if it is short-lived) so I have been taking advantage and trying a TON of pumpkin recipes.  I will share more in posts to come but thought I'd start with this one.  It is way better than regular cornbread and tastes yummy with a nice big bowl of chili..enjoy!

Recipe: Adapted from SugarCrafter
Ingredients:

• 1 cup flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup brown sugar
• 1 cup cornmeal
• 2 eggs
• 1 cup pumpkin purée (should be fresh but good quality canned is ok)
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 Tbsp honey

Directions:

1. Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
2. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey.
3. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
4. Bake for 25-30 minutes or until a knife inserted in the center comes out clean.