From: hammond@odin.scd.ucar.edu (Steve Hammond)
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981
2 cups flour
2 cups yellow corn meal
2 Tbs baking powder
1 tsp baking soda
2 tsp salt
3 eggs
1 cup pumpkin puree
5 cup honey
5 cup light molasses
2 cups buttermilk
25 pound butter, melted (1 stick)
Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk. Combine with dry
ingredients and mix well. Stir in butter. Grease muffin tins and fill
2/3 full with batter. Bake for 20 min., or until golden brown. Cool on
wire rack. Makes 2.5 dozen, send some to Steve :-)
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