Farm Family Recipes
Find Family Recipes
Recipe Details:
Back
Squash Corn Bread
Provided by:
Ramona Button
Ingredients:
- 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.
Popular Ingredients:
Our Latest Posts
The Power of Protein and Fiber: How Your Diet Could Improve Your Sleep
By Julie Murphree, Arizona Farm Bureau Director of Strategic Communications A good night’s sleep is often elusive in our fast-paced world, but new research…
How I’m Using Portion Control, Calorie Counting, and a Deficit to Hit My Fitness Goals
By Joel Carr, Arizona Farm Bureau Strategic Communications Manager For the past few months, I’ve been on a mission not just to lose weight but…
