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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
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:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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