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Pumpkin Cornbread Recipe


1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 ½ cups stone ground yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon unsalted butter



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