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 Videos
View all VideosOur Latest Posts

Why Pork Back Ribs Deserve a Spot on Every Grill
Few things in life live up to the hype. Pork back ribs are one of them. They don’t just belong on the grill—they demand it.…

The “Food as Medicine” Trend in 2025: Promise and Pitfalls
As we move into 2025, the “food as medicine” movement is poised to take center stage in conversations about health and wellness. The idea that…
Featured Recipes

Provided by: Garry Domingue, Rosie on the House Producer and Foodie