Pumpkin Corn Bread

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Pumpkin Corn Bread might be a recipe you should try. One portion of this dish contains approximately 6g of protein, 12g of fat, and a total of 340 calories. For 50 cents per serving, you get a bread that serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. Not a lot of people really liked this Southern dish. 1 person were glad they tried this recipe. If you have canolan oil, flour, cornmeal, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is pretty good. Pumpkin Corn Bread, Pumpkin-Date Corn Bread, and Sausage-Pumpkin Corn-Bread Stuffing are very similar to this recipe.

Instructions

1. Preheat oven to 425 degrees. Grease muffin cups or an 8 x 8 baking dish. In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt. In a small bowl, stir together the eggs, pumpkin, sugar and oil. Mix together the wet and flour mixture and stir well, do not over mix. Divide the mixture among the muffin cups or evenly spread into the baking dish. Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.