Lisa Lisa Pumpkin Eater

Fall is my favorite season.  Very few things can measure up to the majestic colors and smell of Fall.  Cooler temperatures automatically trigger an explosion of Pumpkin Spice.  Whether you are a fan or critic, the spice combination is purely an American Spice Mixture of commonly used ingredients that are found in a basic Pumpkin Pie.  This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice.  Simply, Pumpkin Spice is in everything starting in Early Fall.  But is it really FALL without the flavors and aroma of the Notorious PUMPKIN?   

Pumpkin is so versatile that its flavor is AMAZING in recipes savory and sweet.  From Pumpkin Ravioli to Pumpkin Cheesecake, my response will always be, "YES, PLEASE." Pumpkin Pie?  So nice I'll have a second slice.  Quite simply put, I am a Pumpkin FANATIC.  I haven't resorted to grabbing a daily spoonful from a can of puree, yet.  But I do try to include it in as many of my Fall recipes as I can think of at present.  One of my favorite things to make is a quick and easy bread that is more than satisfying.  

Pumpkin Cornbread 

Ingredients

• 1 cup flour

• 1 cup cornmeal

• 1 Tbsp baking powder

• 1 tsp salt

• 1/2 tsp ground cardamom use cinnamon or ginger if you prefer

• 1/4 tsp freshly ground nutmeg

• 1/2 cup packed brown sugar

• 2 eggs

• 1 cup pumpkin purée

• 1/3 cup vegetable oil

• 2 Tbsp molasses

• 1/3 cup buttermilk or milk

Instructions

• Set the oven to 375F

• Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.

• Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.

• Turn into a buttered 9 inch spring form pan, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

• Cool for a few minutes in the pan, then remove and serve warm.