Pumpkin Cornbread

Recall the ill-fated muffins from yesterday?  Well, they only used a half a can of pumpkin and I was taunted with the rest of the can, just sitting in the fridge.  I decided that the best way to proceed was to make pumpkin corn bread.  This time, however, my recipe tweaking was rewarded.

Pumpkin Cornbread

1 c cornmeal
1 c AP flour
1/3 c sugar
1/4 t cinnamon
1/2 t grated nutmeg
1 T baking powder
1 t salt

1/3 c oil (I used grapeseed oil, but vegetable oil works here too)
1/2 c milk (or more)
1/2 c pumpkin
1 large egg, beaten

Set oven to 400 F.  Whisk together the cornmeal, flour, sugar, cinnamon, nutmeg, baking powder, and salt.  In a separate bowl, mix together the oil, milk, pumpkin, and egg.  Fold in the dry ingredients.  Pour into an 8x8 or 9x9 baking pan and bake until a toothpick can be cleanly removed, about 15 minutes.

The reason why I say that you may need more milk is that it depends on the consistency of your pumpkin.  The pumpkin I used was fairly watery, but the batter was still pretty thick.  Thin it with milk a couple Tbsps at a time if the batter turns to dough.  You should be able to shake the pan to (mostly) smooth out the batter into one even-ish layer.