All the talk about pumpkin reminded me of this recipe. It is so good with a bowl of soup or stew
1 c. all purpose flour
1 c. yellow cornmeal
2 tablespoons fresh sage
1 tablespoon baking powder
1/4 c. butter, softened
1/2 c. sugar (it's not that sweet, but you can use less sugar)
2 eggs
1 c. milk
1/2 teaspoon vanilla
1 c. pumpkin puree or canned pumpkin (can use canned butternut squash)
Preheat oven to 400 degrees. Grease a 10" cast iron skillet or a 9x9x2 square pan. Combine flour, cornmeal, sage and baking powder. In another bowl, beat the butter and sugar until creamy. Add eggs, milk, and vanilla and beat on low until blended. Stir in pumpkin.
Add the pumpkin mixture to the flour mixture. Stir just until moistened. Pour into prepared skillet or pan. Bake 35 to 40 minutes until golden brown and toothpick inserted in center comes out clean. Cut into wedges or squares. Serve warm.