We had a great time enjoying family and friends and this year, we spent our first Christmas day at home! It was nice to have everything at our house and we finally were able to feast upon leftovers 🙂 Now don’t laugh, leftovers are sorely missed when you don’t have them. So now it’s time to think about packing up the decorations and move into 2014 with gusto.
The one ubiquitous food item I hate to let go of is pumpkin and I will be hanging onto my pumpkin recipes for a few weeks. I wanted to resurrect this oldie but goodie for you. It’s a twist on cornbread and funnily enough, I call it Pumpkin Cornbread. Without further ado, here is the recipe. Enjoy!
I double the recipe and make cornbread and then pancakes using the rest of the batter. Make a large batch of the pancakes and serve to your 8 month + baby as a breakfast entree spread with cream cheese, a drizzle of maple syrup or even spread with some apple or pumpkin butter! YUM! The pancakes can be frozen and used for snacks, breakfast or even lunch or dinner.