Pumpkin Cornbread

Ingredients:

¾ cup sugar                                                  2 cups flour

½ cup vegetable or canola oil                         2 cups cornmeal

2 eggs                                                2 teaspoons baking soda

2 cups buttermilk, or plain yogurt                  2 teaspoons baking powder

1 ½ cups canned pumpkin

Directions:

1. In a large bowl, combine wet ingredients.
2. In a separate bowl, combine dry ingredients.
3. Add dry mixture to wet and stir until combined.  Do not over mix.
4. Spoon better into a 9” x 13” pan that has been sprayed with vegetable oil cooking spray.
5. Bake for 40 – 45 minutes in a preheated 350° oven until top is lightly browned and firm in the middle.

Makes 24 servings

Nutrition Facts
Serving Size:  1 piece	% Daily Value
Calories  130            Calories from fat:   15
Total Fat  1.5g		%
Saturated Fat  0g		%
Cholesterol  20mg		%
Sodium  170mg		%
Total Carbohydrate  26g		%
Dietary Fiber  2g		%
Sugars  8g
Protein  4g
Vitamin A  45%                    Vitamin C  2%
Calcium  4%                         Iron  6%
Percent Daily Values are based on a 2,000 calorie diet.

Tags: cornbread recipes, home made pumpkin bread, homemade pumpkin bread, how to make pumpkin bread, pumpkin cornbread

This entry was posted on Saturday, June 27th, 2009 at 3:42 pm and is filed under Recipes, Squash. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.