Pumpkin Cornbread

Update your classic cornbread with this recipe that uses pumpkin puree and traditional cornmeal. The fall flavors are perfect for your Thanksgiving meal.

Ingredients:

• 2 C yellow cornmeal
• 1 C all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1 t salt
• 3/4 C canned pumpkin puree
• 2 C nonfat buttermilk
• 4 large egg whites
• 1 T unsalted butter, melted
• 1/4 C molasses
• Nonstick vegetable spray

Directions:

Heat oven to 425. Spray 9 by 2 inch round cake pan with vegetable spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined. Pour batter into prepared cake pan, transfer to oven, and bake about 30 minutes. Let cool completely on wire rack.

Number of Servings: 12