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“This is a recipe that I found at Recipe Girl. They are super cute when baked in Williams-Sonoma's Acorn Cakelet Pan. You really can't taste the pumpkin but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Give it a try!”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 400°F Grease 10-inch glass pie pan or 9-inch square baking pan.
  2. 2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
  3. 3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
  4. 4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this this a fork).
  5. 5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

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