Pumpkin Cornbread

We grew so many pumpkins last year and my husband bottles, froze all of them    I have been trying to come up with some recipes to use all the pumpkin that I have.  We are having a chili cook off on Saturday and so I decided to make pumpkin cornbread.  It is delicious.  I will make another batch for Saturday.

Pumpkin  CORNBREAD

1 c. yellow cornmeal

1 c. all-purpose flour

1 tbsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground ginger

½ t. cardamon

1/2 tsp. baking soda

1 tsp. salt

1 c. pumpkin puree

1/2 c. sour cream

1/2 c. brown sugar

1/3 c. oil                                            

2 eggs

1.  Preheat oven to 400° and grease a 9” square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.

2.  In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.

3.  Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.