Autumn Cornbread

I thought I'd squeeze in one more recipe with some classic fall flavors, before December and it's winter treats officially arrive!

1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 1/3 cups cornmeal
1 tsp cinnamon
1 tsp nutmeg
4 tbsp butter
2 eggs, beaten
1/4 cup honey
3/4 cup cooked pumpkin puree
2/3 cup milk (might need a little extra)
1 cup apple, peeled cored and finely chopped
1/2 cup chopped nuts, such as walnuts
1/4 cup dried cranberries

Combine flour, baking powder, salt, sugar, cornmeal, and spices, mix well. In a separate bowl combine butter, eggs, honey, pumpkin, apple, and milk and beat until thoroughly mixed. Add in the dry ingredients, mixing until just moistened. Don't over mix the batter. If your batter is too thick, mix in just a tbsp or two more milk. (Depends on the water content of your cooked pumpkin puree.) Gently fold in the nuts and cranberries. Pour into a square baking dish, and bake at 350F for around 40 minutes. Serve warm, great with butter and a bit more honey.

The cornbread can be made without nuts, without the cranberries (or with 1/4 cup extra cranberries if not using nuts), or without both depending on your tastes.