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Ingredients

cooking spray 1 cup pumpkin puree 3 eggs ½ cup milk ⅓ cup vegetable oil 2 tablespoons honey 1 ½ cups all-purpose flour 1 ½ cups cornmeal 4 teaspoons baking powder 2 teaspoons poultry seasoning 1 teaspoon salt ½ teaspoon garlic powder 1 ½ cups chopped onion 1 ½ cups chopped celery

Nutrition Info

219.1 calories carbohydrate: 31.7 g cholesterol: 47.3 mg fat: 8.4 g fiber: 2.7 g protein: 5.4 g saturatedFat: 1.5 g servingSize: - sodium: 445.9 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture, stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.

1 9x13-inch baking pan

Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.