Pumpkin Cornbread ~ if you haven't tried it, this should be your first baking project this fall. It's the perfect side dish for soups, stews, and chilis, and it's a must on your Thanksgiving and holiday tables. The texture is perfect and the flavor is game-changing.
9 inch round cake pan or spring form pan
1/2tspground cardamomuse cinnamon or ginger if you prefer
1/4tspfreshly ground nutmeg
1/2cuppacked brown sugar
Set the oven to 375F
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, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool for a few minutes in the pan, then remove and serve warm.
https://theviewfromgreatisland.com/pumpkin-cornbread/ November 14, 2012