Pumpkin Cornbread

By: Cindy Coopwood and Cordelia Capps Photography by: Rory Doyle We divided this moist, slightly sweet cornbread into two smaller skillets for either end of the table. It’s best served hot out of the oven and slathered in butter. approximately 10 servings 2 cups all-purpose flour 2 cups yellow cornmeal 1 1/2 tablespoons baking powder […]

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