Moist Pumpkin Cranberry Cornbread

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups flour
• 3/4 cup cornmeal
• 2/3 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon mace
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup sour cream or 3/4 cup buttermilk
• 1/4 cup butter, melted
• 2 eggs, room temp
• 2 tablespoons honey
• 1 cup cranberries

Recipe

• 1 set oven to 350 degrees.
• 2 lightly grease a 8" x 8" baking pan, or a 9-inch pie pan.
• 3 in a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
• 4 in another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk (if using), butter, eggs and honey, until well combined.
• 5 add the pumpkin mixture to the flour mixture just until combined.
• 6 mix in the cranberries.
• 7 transfer to a prepared baking dish.
• 8 bake for about 40 minutes, or until edges just begin to colour.
• 9 cool to room temperature.