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Description: Enjoy this pumpkin cornbread recipe for holiday or everyday meals. Try it for Thanksgiving dinner. Whenever you bake it, it will go quickly.

Ingredients:
1 1/3 cups	flour
1 can	pumpkin puree (canned or fresh)
1 cup	ground cornmeal
1 cup	sugar
1/2 cup	milk
2	eggs
2 teaspoons	baking powder
1 teaspoon	cinnamon
1/4 teaspoon	salt
4 tablespoons	butter or margarine
3/4 cup	walnuts (optional)

Preparation Directions:

1. Preheat oven to 350 degrees.
2. Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.
3. Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
4. Pour mixture into the first bowl, mixing well.
5. Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
6. Grease a 9" X 5" pan.
7. Pour batter into the pan.
8. Bake for 50 - 60 minutes.
9. Test with a toothpick, to see if it is done.
10. Cook in additional 5 minute increments, if needed.
11. Remove from oven and let cool for 10-15 minutes in the pan.
12. Remove cornbread from the pan, and place on a wire rack to cool.
13. Serve warm or cool.

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