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Canned pumpkin puree replaces most of the fat in this moist corn bread.

Martha Stewart Living, October 1995, Martha Stewart Living, October 1995

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Servings:
12
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Ingredients

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Directions

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  • Heat oven to 425 degrees. Mix together dry ingredients. Seed and mince 2 jalapenos; mince the third, including the seeds.

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  • Whisk together eggs, oil, buttermilk, pumpkin, corn, and jalapenos. Add to dry ingredients; whisk to combine.

  • Spray an 8-by-11-inch baking pan with vegetable-oil spray. Pour in batter; bake for 20 to 25 minutes, rotating pan once halfway through. Cool on a wire rack.

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