Moist Pumpkin Cranberry Cornbread

• 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

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.

flour, cornmeal, light brown sugar, baking powder, salt, nutmeg, mace, pumpkin puree, sour cream, butter, eggs, honey, cranberries

Taken from www.food.com/recipe/moist-pumpkin-cranberry-cornbread-78973 (may not work)