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SPICY PUMPKIN CORNBREAD
1 Tbs. plus 1/2 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 Tbs molasses
1 Tbs freshly grated orange zest
1/2 cup plus 1 Tbs. chopped walnuts (optional)
Grease an 8-inch square baking pan. Sprinkle bottom and sides with
1 tablespoon cornmeal, set aside. Preheat over to 375F. In a
medium-size bowl, combine the remaining 1/2 cup cornmeal, flour,
baking powder, baking soda, salt, cinnamon, nutmeg, and allspice,
set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin,
milk, oil, brown sugar, molasses, and orange zest. Add to flour
mixture, stirring only until dry ingredients are moistened. Stir
in 1/2 cup nuts.
Turn into prepared pan. Smooth top and sprinkle with remaining 1
tablespoon nuts. Bake 30 to 35 minutes, or until a wooden toothpick
inserted in center comes out clean. Let stand in pan 10 minutes
before cutting. Makes 16 (2-inch) squares.
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Pumpkin Cornbread