Vegetarian Recipes: Pumpkin Cornbread

Pumpkin Cornbread

3/4 cup brown sugar (I like honey)
2/3 cup cornmeal (yellow is best)
1/4 cupbutter (olive oil)
2/3 cupwheat germ
2 large eggs
2/3 cupwhole wheat flour
3/4 cupcooked, mashed pumpkin
3 t baking powder
1/2 cup milk (or almond milk)

If you use self-rising flour or cornmeal, omit baking powder. Original recipe calls for 1 cup yellow cornmeal and 1 cup whole wheat flour. It's much better with wheat germ (and more nutritious).

Mix butter (olive oil) with brown sugar (or honey). Add eggs and beat till smooth. Add pumpkin and milk. Mix dry ingredients together and stir gently into wet ingredients. Pour into 8x8x2 pan and bake at 425 degrees for 20-25 minutes.

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