Title: Pumpkin Corn Cakes
Categories: History Grain Reenactment Bread
Yield: 1 Batch

2/3	c	Dried pumpkin, or 1 cup fresh pumpkin puree
1	c	Cornmeal
1/4	c	Honey
1		Egg
1/2	c	White flour
1	tb	Baking powder
		Milk or cream

Soak pumpkin overnight. Simmer in enough water to just cover until soft. Mash with a fork.

Mix dry ingredients. Add egg, honey, pumpkin, and enough milk to form a medium thick batter.

Drop by large spoonfuls onto hot, lightly greased griddle or skillet. Cook, turning once, five minutes per side. They will rise up higher than is usual with corn cakes. Brook and Barbara Elliott "Smoke and Fire News" Vol. 11 No. 3 March 1997 Grand Rapids, OH 43522

MM Format by John Hartman Indianapolis, IN

previous

next