Pumpkin Cornbread

Pumpkin Cornbread

1 (8.5 ounce) box Jiffy corn muffin mix
1 egg
1/2 cup canned pumpkin pie filling
1/4 cup milk

Preheat oven to 400 degrees.  In medium bowl, combine all ingredients.  

Mix well.  

Pour into a greased 8x8 inch pan.  

Bake 15 to 20 minutes.  Makes 9 servings.

Recipe can be found in, My Kind of Cooking Cookbook, page 216.

My Mom is a best selling author.  Whenever I create a new recipe, I run it by her.  I respect and count on her opinion.  Usually we agree, but on this recipe we did not.  She thought I shouldn't put it in the My Kind of Cooking Cookbook I was working on, and I felt strongly that I should.  It ended up in the cookbook.

When I was at a book signing for My Kind of Cooking, a lady came up and told my Mom and I that she had purchased the cookbook and made this Pumpkin Cornbread recipe.  She said they loved the recipe so much, that she decided to buy some for gifts.  My Mom laughed and said she guessed she was wrong.  Now when we disagree about a recipe, I say, "Remember that Pumpkin Cornbread recipe..."

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!