1 c. all-purpose flour
3/4 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cumin
1 egg, lightly beaten
2 tbsp. butter melted
3/4 c. sour cream
1/2 c. solid pack pumpkin
1 c. (7 oz.) can Mexican-style corn, drained

In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and cumin; set aside. In small bowl, combine egg, butter, sour cream and pumpkin. Beat well. Stir in corn. Pour over dry ingredients. Stir just until moistened. Spread in greased 8-inch square pan.

Bake in preheated 400°F oven for 30 to 35 minutes or until golden. Cut into squares. Serve warm.