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- Squash Corn Bread
-
- 2 tsp Butter
- 1 Cup Pima corn meal
- 1 Cup milk
- 1 egg beaten
- 1/3 Cup vegetable oil
- 3 tsp baking powder
- 1/2 tsp salt
- 1 oz squash candy
- 1/4 Cup Pumpkin seeds
- 1 Cup Pima club wheat
- Directions
- Preheat oven to 350 degrees, butter the bottom and sides of an 8-inch pan. In a medium-sized mixing bowl combine cornflour, milk, egg, oil, and agave. in a separate bowl mix wheat flour, baking powder, and salt. Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold all ingredients together adding squash candy (Chopped small), pumpkin seeds, Pima club wheat flour. Scrape batter into prepared pan and bake on the middle rack of the oven for 20-25 minutes until toothpick or knife inserted in the center of the cornbread comes out clean. Cut out wedges and serve warm.
- Provided by:
- Ramona Button
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Thanksgiving Dinner: Pecan Pie Tart
Ingredients for the crust listed first.
Directions for the crust:
Place flour, sugar and salt in the bowl of your food processor and pulse to blend. Add cold butter and blend until coarse crumbs remain; you want the butter in little pieces. Stream in ice water and vanilla bean paste, blending until dough starts to come together. Use your hands to remove the dough and form it into a ball. Press it down slightly into a disk and wrap in plastic wrap. Chill for 30 minutes.
For the filling:
While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick. Press the dough into the tart pan, removing excess edges. Pour pecan filling into the tart. Place whole pecans on top of filling. Place tart pan on the baking sheet. Bake for 45–55 minutes, or until filling is set.
Remove the tart from the oven and let cool completely. You can definitely make this a day ahead of time. Slice into wedges when you’re ready to serve!
Recipe for filling lightly adapted from Saveur.
