Pumpkin Cornbread (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 15 min
Cook time: 30 min
Chill time: 15 min
Ready in: 1 hour
Serves: 4- 8

Ingredients:  1 c. flour
1 T. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar
1 c. cornmeal
2 eggs
1 c. pumpkin purée
1/4 c. vegetable oil
1 T. honey

Directions: 
- Preheat oven to 400
- Grease an 8x8" baking dish; set aside
- Whisk together flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal
- In another bowl, beat 2 eggs
- To eggs, add pumpkin purée, oil, and honey and mix until well combined
- Slowly stir wet mixture into dry mixture
- Stir until well incorporated
- Pour into baking dish
- Even out the surface of the cornbread mixture and put into oven
- Bake until a toothpick inserted in the middle comes out clean, about 30 min
- Let cool for at least 15 min before cutting

*I found the recipe here