pumpkins everywhere

Ok..so I'm totally in the holiday spirit. Halloween is over. Soon it will be thanksgiving. I'm over-dosing you guys on all things pumpkin. Todays pumpkin post will be my pumpkin cornbread recipe. This recipe will go quickly so you may want to make 2 batches. Whenever I bake I look for recipes that double easily and that freeze well. You can always make ahead of time and then just defrost when you need it. This recipe is good on the dinner table for thanks giving and for breakfast with butter or jam the next morning.

Ingredients:
1 1/3 cup all purpose flour
1 15 oz can of pumpkin puree
1 cup ground cornmeal
1 cup sugar
1/2 cup milk
2 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
(mace is the reddish outer coating of the nutmeg that is dried and used as a spice with a slight pepper undertone. Do not be heavy handed with this one. If a recipe calls for 1tsp of nutmeg, I substite with half the amount of mace. I think it has a great flavor)
1/4 tsp salt
1tsp good quality real maple syrup
4 tbs butter(you can substute with vegetable oil. I like butter for this recipe)
3/4 cup chopped toasted pecans (optional)

Preheat oven to 350. Combine and whisk together flour, cornmeal, sugar, baking powder and spices.
I'm a seperate bowl combine with a hand mixer the pumpkin puree, eggs, butter and milk in a seperate bowl. Pour wet ingredients into dry ingredients and mix just until combined. Add nuts. (Skip nuts if anyone is allergic)
Grease a 9"X5" pan. Pour batter into pan and bake for 50 to 60 minutes. Test with a toothpick to see if its done. If not done cook in addition 5 minute increments until done. Let rest in the pan for 15 minutes then remove and cool on a rack.

Hope your inspired to make this for your holiday table like I am
Off for now bees and bears!

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