November 01, 2007

Pumpkin Cornbread

1 cup flour
1 cup cornmeal
1 cup pumpkin puree
1/4 cup sugar
1/4 cup pepitas (unroasted, shelled pumpkin seeds)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350. Grease or spray one 8x8 baking pan or an 8 inch pie tin. In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt. Beat in the pumpkin until well combined. Fold in pepitas Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

My thoughts:
I made this cornbread to go with the chili I made yesterday. It is really moist and fluffy and very pumpkiny. The pumpkin seeds provide a pleasant texture contrast but aren't really necessary. Don't forget to vote for best food blog in the 2007 Weblog Awards.