Pumpkin Cornbread - Alabama Living Magazine
Pumpkin Cornbread by Linda Persall | 8 servings, made with self-rising cornmeal, canned pumpkin, and melted butter. Perfect for fall!
Ingredients
- 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
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