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Rachael Ray's 30-Minute Healthy Recipes

Easy Pumpkin Buttermilk Cornbread

Ingredients

* 1 cup pumpkin puree (not pumpkin pie filling)
* 1 1/2 tsp salt
* 1 Tbsp sugar
* 1 tsp baking soda
* 2 cups cornmeal
* 1 egg, beaten slightly
* 1 1/2 cup buttermilk
* 2 Tbsp cooking oil

Directions

1. Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
2. Put pumpkin and dry ingredients in big bowl and mix until just combined.
3. Stir in the beaten egg and buttermilk, mixing just until absorbed, then add oil and stir. Don't over mix. Pour into prepared pan.
4. Bake in preheated oven at 375 degrees for 30 to 35 minutes or until browned around the edges. Let cool slightly then cut into wedges and serve warm with butter.

Story

This recipe calls for plain pumpkin puree but I have actually made it with pumpkin pie filling. Cut back on the sugar a little if you do that. It just turns it into more of a dessert bread, which is great too!

If you make it with the plain pumpkin it really tastes great at breakfast with a drizzle of warm maple syrup on top.

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