Servings: One 12" Cast Iron Skillet-8-12 pieces depending on how large the slices are.
1 C. Pumpkin Puree
1 C. Sweet Rice (cooked, brown or white rice)
2 Large eggs (beaten-room temperature)
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 Pie Spice
Pinch Salt
Preheat the oven to 400 degrees.
Butter bottom and sides of a 12" Cast iron skillet.
Mix the Pumpkin and Rice together. Use an immersion blender for a smoother texture. Beat the room temperature eggs. Mix the Pumpkin mixture, 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 temperature 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.
Serving suggestion: Serve with warm maple syrup drizzled on the cornbread or maple butter or honey butter.
To make your own Pumpkin Spice mix, refer to the link
To render your own pumpkin refer to the link
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
To cook sweet rice, refer to the link
justfowlingaround.weebly.com/from-the-pantry/sweet-rice
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