Ingredients

• 3/4 cup Medium Grind Cornmeal or Organic Medium Grind Cornmeal
• 1/4 cup Yellow Corn Polenta
• 1 cup Unbleached White All-Purpose Flour
• 1/2 tsp Sea Salt
• 4 tsp Baking Powder
• 1 Egg
• 1 cup Pumpkin Puree
• 1/4 cup Vegetable Oil
• 1/4 cup Pumpkin chunks
• 1 Tbsp Sage fresh & finely chopped

Instructions

1. Select a good, medium sized pumpkin, either Long Island Cheese or Turban squash (not pie pumpkin) about the size of a soccer ball. This recipe only uses about half.
   
   
   
   Slice the pumpkin along the rib lines and arrange on baking sheets. Roast, uncovered for 30 minutes at 425°F or until a knife pierces the flesh easily all the way through. Allow to cool, and remove skins.
2. Peel enough to make 1 C of pumpkin puree (5-6 ribs) and another rib for the 1/4 C pumpkin chunks.
3. Combine all ingredients except pumpkin chunks and sage and stir well. Add pumpkin and sage and stir in gently. I bake mine in a cast iron pan that's been pre-heated in the oven. You can use a regular greased metal or glass pan, too. Bake at 425°F until the top is slightly browned and a cake tester comes out clean, about 20-25 minutes.
   
   
   
   Makes about 16 servings.