100g/4oz plain flour
175g/6oz cornmeal or fine polenta
1 level tbsp baking powder
1 tbsp caster sugar
250g/9oz coarsely grated pumpkin flesh
4 tbsp snipped chives
½ tsp salt
200ml/7fl oz milk
2 eggs, beaten
4 tbsp olive oil or melted butter
Heat oven to 200C/fan 180C/gas 6. generously grease a 20cm square shallow tin. Mix the flour with the cornmeal, baking powder, sugar, pumpkin, chives and salt. Make a well in the centre and pour in the milk. Add the eggs and oil or melted butter, then stir all the ingredients together until evenly mixed.
Pour into the tin and bake for 20-25 mins until firm to the touch. if a skewer comes out clean, the cornbread is done. let it rest in the tin for 5 mins, then turn out and eat warm or cold, cut into chunky squares.