Pumpkin Cornmeal Bread
1 cup pumpkin puree (unsweetened)
1 1/2 tsp salt
1 Tbsp sugar
1 tsp baking soda
2 cups cornmeal
1 egg, beaten slightly
1 1/2 cup buttermilk
2 Tbsp shortening (melted)
Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
Put pumpkin and dry ingredients in big bowl and mix until combined.
Add beaten egg and buttermilk, stirring to combine.
Add melted shortening and stir.
Bake in preheated oven at 375 degrees for 30 to 35 minutes or until browned around the edges.