Pumpkin Cornbread

Holiday Pumpkin Cornbread

1 tablespoon plus 1/2 cup cornmeal

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

2 eggs

1 cup canned pumpkin

1/2 cup milk

1/4 cup vegetable oil

1/4 cup packed brown sugar

3 tablespoons molasses

1 tablespoon freshly grated orange zest

Preheat oven to 375 degrees

Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let it cool for 10 minutes before cutting.

I will be doubling this and using a 9x13.