Friday, August 1, 2014

Pumpkin Corn Bread

Pumpkin Corn bread 

1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg (or use powdered or other egg alternative)
3 tablespoons vegetable oil
3/4 cup canned pure pumpkin
1 1/2 cups milk (from canned or powdered)

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

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