Given that Halloween is right around the corner, I added some pumpkin to both our chili and our cornbread for dinner tonight. The pumpkin imparts not just an orange hue but a subtle flavor. Perfect!
1-1/2 C white whole wheat flour
1/2 C organic granulated sugar
1/2 C corn meal
1 T baking powder
dash of pink Himalaya salt
1-1/4 C milk
1/4 C pumpkin puree
1/3 C oil (I usually use canola)
3 T melted butter
Preheat oven to 350. Butter your baking dish. Combine all ingredients in a mixing bowl and stir till everything is moistened. Pour into prepared pan and top with a sprinkling of more corn meal and paprika. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.