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| 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.