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BellaOnline's Holiday/Seasonal Cooking Editor

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Pumpkin - Squash Cornbread

Guest Author - Deborah Adams

3/4 c. yellow corn meal
3/4 c. flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt
1/2 c. soft margarine
1/4 c. packed brown sugar
2 eggs
1 1/2 tsp. lemon juice
1 c. pureed cooked squash-pumpkin (use winter squash)
1/4 c. milk

Preheat oven to 350 degrees. Combine corn meal, flour, baking powder, spices, and salt. Cream margarine; add sugar and beat until light. Add lemon juice, squash/pumpkin, and milk.
Beat together, then gradually add dry ingredients until well combined. Pour batter into Pam-sprayed medium-size loaf pan. Bake for 50 minutes, or until a skewer inserted in the center comes out clean. Cool in pan for 10 minutes; remove and cool on rack. (1 ounce serving = 1 bread.)
Copyright 2002, All Rights Reserved. ACR International, LLC
This recipe was posted with permission from One Million Recipes Please visit and see what all they have
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Content copyright © 2014 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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