Servings: One 12" Cast Iron Skillet-8-12 pieces depending on how large the slices are.
1 C. Pumpkin Puree
1 C. Savory Cooked 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
2 T. Wheat Germ
2 tsp. Garlic Seasoning
1 T. Fresh Chopped Basil
1 T. Fresh Chopped Chives
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, , cream and milk together, Mix the dry ingredients together 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 slathered in herb butter. Good served with chicken or bean soup.
To render your own pumpkin refer to the link
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
To cook Savory broth cooked rice, refer to the link
justfowlingaround.weebly.com/from-the-pantry/savory-broth-cooked-rice
To make Herb butter, refer to the link justfowlingaround.weebly.com/seasoning-and-sauces/herb-butter
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