A super moist treat for Fall.
2 packages Jiffy Corn Muffin Mix (8.5 ounces each), or other brand
1 1/3 cups milk
2 eggs
2 tablespoons vegetable oil
1 1/3 cups canned, pureed pumpkin
2 teaspoons brown sugar
1/2 teaspoon cinnamon
2/3 cup pecans, chopped
4 tablespoons softened butter
1 teaspoon molasses
Preheat oven to 400 degrees F. Butter a 9" x 13" pan.
In a large bowl, combine corn muffin mix, milk, eggs, vegetable oil, pumpkin, brown sugar, cinnamon and chopped pecans. Mix by hand and allow to rest for 4 minutes. Pour into prepared pan and bake 20 - 25 minutes. Meanwhile, in a small bowl, combine butter and molasses. Allow cornbread to cool about ten minutes before cutting into squares. Best served warm spread with a dollop of the molasses butter (Note: You just may have to make more butter!). Makes 16 - 20 servings.