pumpkin cornbread

Nothing beats a warm slice of this wholesome bread on a chilly fall day.

1 cup/250 ml flour
1 cup /250 ml cornmeal
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup/175 ml milk
1/3 cup/75 ml honey
2 Tbsp melted butter
1/2 cup/125 ml canned pumpkin

Preheat the oven to 425° F (220° C). Butter an 8-inch (20 cm) square baking pan.
Mix the flour, cornmeal, baking powder, and salt in a large bowl. Whisk the egg, milk, and honey in a separate bowl. Whisk in the melted butter; add the pumpkin. Pour over the dry ingredients and stir, but do not beat. Spread the batter into the pan.
Bake for 20 to 25 minutes.
Serves 6 to 8.