PUMPKIN CORNBREAD

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

 

2 Eggs                                                         1 ½ cups Flour

1 cup Sour Cream                                        ¾  cup Cornmeal

½ cup melted Butter                                    1 Tbsp. Baking Powder

1 cup shredded raw Pumpkin                        1 ½ tsps. Salt

2 Tbsps. Sugar

 

DIRECTIONS:

 

1. Beat Eggs and blend in the Buttermilk, melted Butter and shredded Pumpkin.
2. Combine the dry ingredients in a separate bowl.
3. Stir the dry ingredients into the Egg mixture; mix only until completely moistened.
4. Pour into a greased 8 x 8” square baking pan and bake in oven that has been preheated to 375 degrees for 35 minutes or until a toothpick inserted in the middle comes out clean.
5. Serve while still warm.

 

 

YIELD:  16 small portions or 12 large ones.