Pumpkin Cornbread
1¼ cup Flour
1 T. Baking Powder
1/2 t. Salt
1 t. Coriander
3/4 cup Yellow Cornmeal
2/3 cup Brown Sugar
2 T. Honey
¼ cup Butter, melted
2 Eggs, beaten
3/4 cup canned Pumpkin
2/3 cup Buttermilk
1 T. Baking Powder
1/2 t. Salt
1 t. Coriander
3/4 cup Yellow Cornmeal
2/3 cup Brown Sugar
2 T. Honey
¼ cup Butter, melted
2 Eggs, beaten
3/4 cup canned Pumpkin
2/3 cup Buttermilk
Sift together flour, baking powder, salt & coriander in a large mixing bowl; stir in cornmeal.
In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
Gradually stir into the dry mixture until all ingredients are blended; do not overmix. Pour batter into a square 8" baking pan and bake in 350° oven 40-45 minutes. Serves 6.
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