Hazel's Pumpkin Cornbread

Ingredients

• Servings: 8
• 2 cups yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs, beaten
• 1/4 cup corn oil
• 2 tablespoons honey
• 1 cup pumpkin puree
• 1 cup buttermilk

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, stir together the cornmeal, baking powder and baking soda. make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk. let the batter stand while you preheat the oven.
• preheat the oven to 425 degrees f (220 degrees c). heat an 8 or 9 inch cast-iron skillet on the stovetop until hot. coat with cooking spray, then pour in the cornbread batter.
• bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.