Pumpkin Cornbread

from "(never home)maker" - http://www.neverhomemaker.com/2010/08/corn-bread-carrots-and-congrats.html

• Ready In: 45 mins
• Serves: 9
• Yields: 1 9x9 pan

Ingredients

• 1  cup whole wheat flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  cup  stone-ground cornmeal
• 2  eggs
• 1  cup pumpkin puree
• 1⁄4 cup maple syrup
• 1⁄4 cup canola oil
• 1  cup corn

Directions

1. Preheat oven to 400°F Lightly grease a 10-inch round pie pan or a 9-inch square baking pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and cornmeal.
3. In a seprate bowl, whisk together pumpkin, oil, syrup, and eggs.
4. Make a well in the dry ingredients and pour the wet ingredients inches Mix together until just incorporated, taking care not to overmix. Fold in the corn.
5. Pour the batter into the prepared pan. Bake for 25-30 minutes until lightly browned and slightly firm to the touch.