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A delightful fall twist on a classic, perfect with a big bowl of chili!
Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.