Pumpkin Cornbread

I really really love cornbread, lets just start there.  I make it all the time from the little blue Jiffy brand box (especially with chili!) because the two times I've tried to make it homemade, it just wasn't good at all.  This recipe on the other hand is on point!  Its delicious, not the least bit dry, and has the perfect hint of pumpkin.  I've made this a few times with this black bean chili, but it would be perfect with any soup!

Pumpkin Cornbread
via Recipe Girl

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over-mix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.