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. Wit

Instructions

1. 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.

2. 2

   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.

3. 3

   Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

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