Servings: One 12" Cast Iron Skillet-8-12 pieces depending on how large the slices are.
2 C. Pumpkin Puree
2 Large eggs (beaten)
1/2 C. Cream
1.2 C. Milk
1/2 tsp. baking soda
1 C. Cornmeal
1 C. Flour
1/4 C. Brown Sugar
2 tsp. Pure Maple extract
1 tsp. Pumpkin spice *
Pinch Salt
Preheat the oven to 400 degrees.
Butter bottom and sides of a 12" Cast iron skillet.
Beat the room temperature eggs until light and fluffy. Mix the pumpkin, eggs, extract, cream and milk together, Mix the dry ingredients together then pour the pumpkin mixture in to the dry ingredients and mix well. Pour the batter into the prepared cast ion skillet. Reduce the oven to 375 degrees and bake 35-40 minutes or until the center springs back and the cornbread begins to pull from the sides. Allow to cool 5-10 minutes before cutting in wedges.
To make your own Pumpkin Spice mix, refer to the link:
http://justfowlingaround.weebly.com/seasoning-and-sauces/pumpkin-pie-spice-mix
To render your own pumpkin refer to the link
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
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