Cornbread is a favorite and easy to make. I love it with honey but when I found this recipe from the New York Times I had to try it. The addition of pumpkin adds a nice flavor, fiber and protein that help keep you filled up.

Ingredients

• 1 cup pumpkin puree (not the stuff for pie!)
• 1 cup low-fat milk
• 2 TBS olive oil
• 1 TBS mild honey
• 2 eggs
• 1 1/2 cups yellow cornmeal
• 1/2 cup flour, all-purpose or white whole wheat
• 1 TBS baking powder
• 1/2 TSP baking soda
• 3/4 TSP salt
• 1 TBS unsalted butter

Directions

1. Heat the oven to 400 degrees. If you have a cast iron skillet put it in the oven while it heats. If you don’t have a cast iron skillet a 2-quart baking dish works fine. (Put the baking dish in the over too.)
2. Whisk together the pumpkin puree, milk olive oil, honey, and eggs.
3. Place the cornmeal in a large bowl, and sift the flour, baking powder, basking soda, and salt. **
4. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
5. Removing the baking dish or pan and add the butter, When it has melted completely, brush the sides of the pan with a pastry brush (or dry paper towel) to distribute the excess butter. If there is any butter swirling around in the bottom pour it into the batter.
6. Add the batter to the pan, bake for 35-40 minutes until a tester comes out clean. Let cool for 20 minutes. (You can make this vegetarian chili while it cools).

** Confession. I rarely use unsalted butter. If you don’t have it regular butter is fine, you may want to reduce the salt especially if you’re on a low salt diet.