Pumpkin Cornbread.

So, what to do with all the pumpkin I keep buying?

Put it in cornbread when it snows, obviously.

Use a cup of cornmeal, a cup of flour (whole wheat, non-bleached) two eggs, a can of pumpkin, and a tablespoon of baking soda.

Bake at 325 for about 25 minutes, and you’re all set.

It comes out looking kind of like this (the one on the left).

I made regular cornbread, too–use a quarter cup of oil, one egg, and three tablespoons of baking powder instead of pumpkin and baking soda.

And I have a ton of leftovers…so if you’re interested, hit me up.