Wednesday, September 9, 2020

Seminole pumpkin & onion upside-down cornbread

The cornbread as it came from the oven. 
It needs to "rest" for 15 minutes like this.

Cooking to the harvest

Years ago, I'd seen a recipe for upside-down cornbread, so I decided to modify it to include two cups of grated Seminole pumpkin that I needed to use. That old recipe called for baking the cornbread in a cast iron skillet and that would have made it the right shape to flip onto a plate. But my 9" X 12" glass baking dish worked fine and we flipped it onto a cutting board.

I used my standard buttermilk cornbread recipe as a base.