3/4 cup of cornmeal 1 1/4 cups of water 1 cup of flour (I use whole wheat) 1/4 cup sugar, preferably demedera or brown 1 Tablespoon baking powder 1/2 tsp. of Cinnamon 1/2 tsp. of Nutmeg 1 egg 3 large tablespoons E.D. Smith Pure Pumpkin 1/4 cup raisins (soak in warm water to plump for approx. 10 minutes and let dry) 4-6 dates chopped 6-8 dried apple slices or fresh apple, chopped Shredded carrot/sweet potato/broccoli (bags from store) any combination of nuts...just throw em' in, Brazil nuts, unsalted Cashews, Macadamia, pistachios (unsalted) etc... Pre-heat oven to 400 In a bowl combine cornbread and water and let sit for 10 minutes. Combine flour, sugar if using, baking powder, raisins, dates, apples & nuts in large bowl. Add egg and pumpkin to the cornmeal mixture and mix well. Add dry ingredients to the cornmeal mixture and stir until just combined. Line a loaf pan, cake pan or muffin pan with parchment paper, pour in batter and bake for about 15-20 minutes. Test centre and make sure knife comes out clean if not return to oven for a few more minutes. Remove from oven, serve warm....they love it. I use this same recipe and substitute the fruit & nuts with veggies like Zucchini, Broccoli and shredded Carrot. I add red pepper flakes to give a change. While adding shredded carrots/sweet potato….this increased the water content. You may have to cook longer or add more flour.