Here’s at least one recipe that we had at our harvest brunch.
Squash or Pumpkin cornbread
prepare the squash or pumpkin. Use a nice sweet orange/yellow winter squash or pumpkin. Cook then mash .
- 2 tsp oil
- 1/3 C honey or sugar
- 2 eggs
- 2 tsp vanilla
- 1 C mashed pumpkin or squash
Combine the above ingredients and if your squash is not fully mashed, blend these ingredients together so it is very smooth.
- 1/4 C corn flour or corn meal (I ground up popcorn in the wheat grinder to make fine flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 C dry milk powder
Combine the dry ingredients. Mix the liquids with dry ingredients. Mix. Pour into a greased square pan or round pie plate. Bake 350 degrees for 30-35 minutes. The top will brown slightly and pull away from the sides of the pan. Cool then sprinkle on some cinnamon and then powdered sugar