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Pumpkin-Chili Cornbread is for Dinner.

Pumpkin-Chili Cornbread takes 30 minutes to prepare.

Pumpkin-Chili Cornbread takes 20 minutes to cook.

Pumpkin-Chili Cornbread makes 24 servings.

The ingredients for Pumpkin-Chili Cornbread are:

250g (about 2 cups) cornmeal or fine polenta
? 250g (2 cups) plain white flour
? 4 tsp baking powder
? 2 tsp fine sea salt
? 1 tsp bicarbonate of soda
? 4 eggs
? 2 tbsp runny honey
? 300ml (1.25 cups) buttermilk
? 300ml (1.25 cups) whole milk
? 50g unsalted butter, melted (plus a little extra for greasing, or use cooking spray)
? ? green jalapeno chilli, deseeded and finely chopped
? 1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
? 400g (about 0.9 lbs) Pumpkin or other squash, peeled and cut into 1cm cubes

Here is how you make Pumpkin-Chili Cornbread:

Makes about 24 piecesPreheat the oven to 220 C/gas 7/425 F.Spray a baking tin, about 20cm x 30cm and at least 5cm deep, with cooking spray, and line with baking parchment.Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl. Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug. Pour the wet ingredients into the dry and mix until everything is just combined. Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin. If you over-mix, your bread won't rise, so it's important to mix until just combined.Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin. Cut into squares and serve warm.Number of Servings: 24Recipe submitted by SparkPeople user ALIE719.

The nutritional information for Pumpkin-Chili Cornbread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 125.5

• Total Fat: 3.5 g
• Cholesterol: 41.8 mg
• Sodium: 360.9 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.3 g
• Protein: 4.0 g