C. T. Suddeth

Hot-water pumpkin cornbread

I have finally found a recipe I like. 2 cups cornmeal, 15 oz can pure pumpkin, 1½ TSP cinnamon, heaping TSP ginger, ½ TSP nutmeg, sweeten to taste (I used small amount stevia), 1 cup boiling water. Add water until firm enough to knead. Make palm-sized patty, fry in olive oil, cast iron skillet. Serve with butter or in soup.