Crazy Cornbread

This is a bit different cornbread with the addition of pumpkin and red beans! Great side to a bowl of chili or to a main dish salad

• Ready In: 50 mins
• Serves: 12
• Yields: 12 squares

Ingredients

• 1 1⁄4 cups yellow cornmeal
• 1 1⁄4 cups white flour
• 4  teaspoons baking powder
• 1  teaspoon kosher salt
• 1  teaspoon chili powder
• 2  eggs
• 1  cup milk
• 1  cup  cooked pumpkin
• 2  tablespoons  oil
• 2  tablespoons honey
• 3⁄4 cup  diced green pepper
• 1⁄3 cup  diced red onion
• 2  garlic cloves, minced
• 3⁄4 cup  canned red beans, drained
• 1  cup  shredded cheddar cheese (or your choice)

Directions

1. Preheat oven to 325.
2. Combine the first 5 ingredients.
3. In a second bowl mix eggs, milk, pumpkin, oil and honey.
4. Stir the wet into the dry.
5. Stir in the veggies and beans.
6. Pour into a greased 9 x 13 pan.
7. Sprinkle the cheese on top.
8. Bake for 25- 30 minutes.
9. Watch and you may need to cover with tinfoil, so cheese doesn't get overdone.