Instructions:
- First, preheat the oven to 375, and spray an 8” round cake pan with cooking spray.
- In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk.
- Next, sprinkle the flour, cornmeal, baking powder, salt and sugar on top, and gently whisk until combined.
- Finally, stir in the grated Kerrygold Dubliner Cheese.
- Scrape the batter into the prepared pan, and sprinkle extra Kerrygold Dubliner Cheese on top (as much as you like!).
- Bake the cornbread for 33-35 minutes, until a toothpick inserted comes out clean with only moist crumbs clinging to it.
- Let the cornbread cool in the pan slightly, and then run a knife around the edge to help remove it from the pan. Slice and serve.