Pumpkin Cornbread


1 cup flour

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup brown sugar

1 cup cornmeal

2 eggs

1 cup pumpkin puree

1/4 cup olive oil

1 tablespoon molasses


Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.


In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.  Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.  Bake 25-30 minutes or until toothpick inserted in the center comes out clean.


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