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Pumpkin Cornbread

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“from "(never home)maker" - http://www.neverhomemaker.com/2010/08/corn-bread-carrots-and-congrats.html”
READY IN:
45mins
SERVES:
9
YIELD:
1 9x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Lightly grease a 10-inch round pie pan or a 9-inch square baking pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, and cornmeal.
  3. In a seprate bowl, whisk together pumpkin, oil, syrup, and eggs.
  4. Make a well in the dry ingredients and pour the wet ingredients inches Mix together until just incorporated, taking care not to overmix. Fold in the corn.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes until lightly browned and slightly firm to the touch.

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