5 days till Thanksgiving! [pumpkin cornbread]

Pumpkin Cornbread [allrecipes.com]

If you're making chili, you need cornbread! This picture is actually of "Grandmother's Buttermilk Cornbread." I experimented with that recipe to get this recipe, but I wasn't sure if it would work, so I never took a picture. This recipe is awesomely easy and adaptable-- the only thing I wouldn't compromise is the buttermilk: it is the secret to all things moist and fluffy.

Ingredients

1/2 cup butter
2/3 cup honey

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda
1/3 cup pumpkin puree

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt
1 teaspoon pumpkin spice

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Mix in pumpkin. Stir in cornmeal, flour, salt, and pumpkin spice until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

I'm thankful that Luke didn't have to work today-- it means we get a little more sleep and can enjoy a Saturday morning brunch. Today we're having waffles!