Diana's Desserts - www.dianasdesserts.com

Spiced Pumpkin Cornbread

Servings: 16
A nice change from regular dinner rolls that are usually served at Thanksgivng. This sweet and spicey cornbread will go so well with your traditional turkey dinner and your guests will love it.

1 tablespoon plus 1/2 cup cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon freshly grated orange zest

Preheat oven to 375 degrees F/190 degrees C. Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.

In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Smooth top with a rubber spatula. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before cutting. Cut into squares and serve with lots of butter and honey.

Makes 16 (2-inch) squares.

Date: October 12, 2006