Pumpkin Cornbread Recipe

• 1 1/4 cups corn meal
• 1 cup (about 5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup (about 1 3/4 ounces) sugar
• 1 cup pumpkin puree
• 1 cup milk
• 1 tablespoon unsalted butter

1. Adjust oven rack to middle position and preheat oven to 400u0b0F.
2. In a medium bowl, whisk together corn meal, flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
4. Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.

corn meal, flour, baking powder, salt, eggs, sugar, pumpkin puree, milk, unsalted butter

Taken from www.seriouseats.com/recipes/2012/11/pumpkin-cornbread-recipe.html (may not work)