Pumpkin Cornbread

By: Linda Persall
8 Servings
  • 2-cups self-rising white cornmeal mix
  • 1-cup canned pumpkin
  • 1-large egg
  • 1-cup milk (more if needed)
  • 2-Tablespoons melted butter
  • 1-Tablespoon honey
  • 2-Tablespoons unrefined coconut oil
  1. Preheat oven to 375 degrees.
  2. Spoon coconut oil into an 8-inch cast iron skillet.
  3. Place in oven to heat for about 7-minutes.
  4. In a large bowl mix remaining ingredients until smooth.
  5. Pour batter into hot skillet.
  6. Bake for 25 minutes or until golden brown.




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