[recipe*] Pumpkin or Squash Cornbread

[Guest guest]

This might be a recipe folks would find delicious

on the Thanksgiving holiday table. The squash or

pumpkin makes this cornbread moist and so good!

 

Pumpkin or Squash Cornbread

 

1/2 cup soft butter

3/4 cup honey

2 eggs, beaten

1 1/2 cups mashed pumpkin or winter squash

1 cup milk

1 1/2 cups whole wheat flour

1 cup cornmeal

1 Tbs. and 2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. allspice

1/2 tsp. salt

1/8 tsp. powdered ginger

 

Preheat oven to 350?. Cream together honey and

butter. Add the eggs, pumpkin or squash, and milk;

mix well. In another bowl stir together the flour,

baking powder, cornmeal, salt and spices. Add this

to the wet ingredient bowl and stir until well combined.

Spoon mixture into a greased loaf pan, filling it

to 3/4 full. Bake at 350? for 1 1/2 hours. [check to see

if it is done after 1 hour. If top browns too quickly, cover

with foil].

If there is any leftover batter, make this into muffins.

They usually only take 15 to 20 minutes to bake.

 

~ PT ~

 

Our Father, fill our hearts, we pray,

With gratitude Thanksgiving Day;

For food and raiment Thou dost give,

That we in comfort here may live.

~ Luther Cross, Thanksgiving Day