Pumpkin Pie Spice Cornbread
2 and a half cups of yellow corn meal
2 cups of whole milk
1 teaspoon of baking powder
1 egg, beaten
Pinch of salt
2 tablespoons of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1 teaspoon of ground allspice
1. Preheat oven to 400°F and spray a 9-inch baking dish with your favorite non-stick cooking spray. Make sure you spray the sides, too!
2. Mix all of the dry ingredients in a large bowl. Add the beaten eggs and the milk; stir until just combined. The batter should be thick, but you should still be able to pour it into the dish; add a little bit more milk if it looks to thick.
3. Pour the batter into your baking dish and place it in the preheated oven; bake for 15-20 minutes. The cornbread is done when it’s firm in the middle, and the sides of the cornbread start to get a little bit crispy.
4. Let it cool for a few minutes before slicing.
Credit Goes to Zachary Rowell, thank you for your submission!
*note: my camera is non-functioning, so until I get her fixed, no pictures :(. Sorry!