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Pumpkin or Butternut Squash Cornbread see video

Price:
Prep Time: 30 minutes – Makes 6 – 8 servings
SKU:
Equipment: 5-N-1 Cooker or 4 Qt. Stockpot and Induction Cooker, slotted spoon for mixing, mixing bowl, Kitchen Machine Food Kutter.
Weight:
0.00 Ounces

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Product Description

I had a great 20 year run from WCLF, WTVT, to WFLA Harris & Co. and the Food Network. What a great crew we had, and my good buddy Jack Harris, he made an average guy like me the 3rd Best Cook in America. Take a look - Pumpkin Cornbread with Jack & Kim.

Pumpkin Cornbread

Prep Time: 30 minutes – Makes 6 – 8 servings

Equipment: 4 quart Stockpot with Electric Slow Cooker Base, or induction cooker, Kitchen Machine Food Kutter, Mixing Bowl Whisk and Measuring Spoons

Ingredients:

2 whole eggs

¼ cup creamed corn

1 box Jiffy Cornbread Mix, 8 oz.

1 cup fresh pumpkin, shredded and peeled, #1 cutting cone

1 tablespoon unsalted butter

½ cup natural honey

Mint leaves

Georgia peanuts, chopped fine (optional)

In the mixing bowl, whip the eggs to a froth with slotted spoon. Add cornbread mix and mix well. Stir in pumpkin and mix well. Spray the saucepan with cooking spray or melt 1 oz. unsalted butter in pan over medium-heat. Pour the batter into the pan and bake over medium-low heat (induction 180°F | 82°C). Set timer for 20 minutes.

To serve; place a cake or dinner plate over the pan and invert. Top with honey, sprinkle with chopped nuts and top with mint leaves. Great with Pumpkin Ice Cream.

Product Videos

Pumpkin Cornbread - Healthy Cooking with Jack Harris, Kim Goddard & Charles Knight ()
  • Pumpkin Cornbread - Healthy Cooking with Jack Harris, Kim Goddard & Charles Knight
  • 3rd Best Cook in America Charles Knight - FUNNY

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