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pumpkin cornbread
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| 1C | cornmeal |
| 1C | flour |
| 2 tsp | baking powder |
| 1 tsp | kosher salt |
| 1C | pumpkin |
| 1C | milk |
| 2 | eggs |
| 3 Tbsp | melted butter |
| 1C | shredded pepper jack cheese |
mix dry ingredients together and set aside. Whisk together wet ingredients. Stir into dry ingredients. fold in cheese. place in 10-inch castiron pan and bake at 400 for 30 minutes.
recipe from food network magazine
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