So, you want something Thanksgiving-y, but not the same old thing? Today, we've got a treat for you.
I had only been married about 6 months the first time I made this. My husband and I were living at the Grand Canyon, and we loved this cornbread - somehow it just seemed like the right thing to eat when we were so close to nature.
1 cup flour
1 TBS Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 whole eggs
1 cup pumpkin puree
1/4 c. Oil
1 TBS molasses
Mix the dry ingredients together. Add in the eggs, pumpkin, oil and molasses. The batter will be thick.
Pour the batter into a well-greased 9 x 9 pan. Bake at 350º for approximately 30 minutes.
Let cool, then cut into 9 squares.
Serve with honey butter.
1 stick real butter (not margarine) slightly softened
2 TBS honey
Mix butter and honey together completely. If you like it sweeter, add more honey. If you prefer just a hint of sweetness, reduce the amount of honey. Chill in refrigerator.
Serve with Pumpkin Cornbread.