Pumpkin Cornbread

By á-48467

Ingredients

• 1 cup flour
• 1 cup cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cardamom (use cinnamon or ginger if you prefer)
• 1/4 tsp freshly ground nutmeg
• 1/2 cup packed brown sugar
• 2 eggs
• 1 cup pumpkin purée
• 1/3 cup vegetable oil
• 2 Tbsp molasses
• 1/3 cup buttermilk (or milk)

Details

Adapted from theviewfromgreatisland.com

Preparation

Step 1

Set the oven to 400F
Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.
Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.
Turn into a buttered 9 inch spring form pan, (you could also use an 8×8 square pan) spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. If you’re using the 8×8 pan, make sure the center is cooked through.
Cool for a few minutes in the pan, then remove and serve warm.