Pumpkin Cornbread

3 c. sugar
11 eggs
5 ½ c. buttermilk
2 lbs. pumpkin (fresh or canned)
2 T. baking soda
5 ½ c. cornmeal (yellow or white)
5 ½ c. flour
1 T. salt
2 T. baking powder
½ t. cinnamon
Pinch ground nutmeg
1 lb. butter, melted

1. Preheat oven 350. Grease 7 standard muffin tins or individual skillets
2. Mix sugar, eggs, buttermilk and pumpkin until blended and set aside.
3. Blend all dry ingredients in separate bowl.
4. Add pumpkin mixture to dry ingredients, mixing thoroughly.
5. Stir in melted butter.
6. Pour 3 oz. of batter in each prepared muffin pan.
7. Bake until toothpick comes out clean, about 15-20 minutes.
*****A nice drizzle of honey on the hot cornbread is a nice addition.