Pumpkin Cornbread

From Sweet Mama Janisse’s Kitchen
Bless My Soul Café

Pumpkin Cornbread
(Makes 9 servings)

Ingredients:

¼ cup (1/2 stick) unsalted butter
1 medium size onion, finely chopped
1 cup yellow cornmeal
2/3 cup all purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon pepper
2 Tablespoons honey
1 cup pumpkin puree (not pie filling)
2 eggs, slightly beaten
¾ cup buttermilk



Directions:

Preheat oven to 400?.

Heat 1 Tablespoon butter in a small skillet over medium heat. Add onion, sauté for 5 minutes or until softened and golden brown.

Combine cornmeal, flour, baking powder, baking soda, salt & pepper in a large bowl.

Combine honey, pumpkin puree, eggs, buttermilk and onion in a medium size bowl

Place remaining 3 Tablespoons butter in a 9x9x2 inch-baking pan.

Place pan in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture, stir to combine

Add pumpkin mixture to dry ingredients. Stir just until evenly moistened.

Pour into pan; smooth the top.

Bake in preheated oven for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Cut into squares and serve warm.

http://www.southerneasyrecipes.com/1_Rec_Class_10e.html

http://en.wikipedia.org/wiki/Pumpkin