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Cast Iron Pumpkin with Pumpkin Spice Cream

Makes 8 Servings

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

Ingredients Directions

1 cup white whole-wheat flour 1. Preheat oven to 350°F. 7. Let cool slightly in the pan. Invert ¾ cup stone ground cornmeal 2. Wash hands with soap and water. onto a cooling rack and cool. 8. 1 teaspoon baking powder 3. In a medium bowl, whisk together In a small bowl, mix together the ½ teaspoon baking soda flour, cornmeal, baking powder, ingredients for cream cheese. Store 1 teaspoon kosher baking soda and salt. in the refrigerator until needed. 9. 1 large egg 4. In a large bowl, beat the egg. Bread can be kept at room ½ cup buttermilk Wash your hands after handling temperature for up to 2 days. It 3 tablespoon maple raw egg. Then mix in buttermilk, will keep an additional week in 3 tablespoon grape syrup, oil and yogurt. Stir the the refrigerator, covered in foil or or canola oil pumpkin puree into the egg plastic wrap. You can also freeze 1 tablespoon non-fat mixture. Add the dry ingredients to the cornbread. Tightly covering Greek yogurt the wet and stir until just combined. with foil and place in a heavy-duty 1 cup pumpkin puree freezer bag. 5. Heat a 9-inch cast iron skillet over 1 tablespoon unsalted 10. Pumpkin Spice Cream Cheese for greasing the skillet high until very hot. Add the butter and let it melt. Pour in the , mixture will last in the refrigerator Pumpkin Spice Cream Cheese scraping all the batter into the in an airtight container for 3 to 4 7 tablespoons Greek yogurt skillet. Turn off the heat. days. Do not freeze. cream cheese, softened for 30 minutes 6. Now place the skillet filled with batter 3 tablespoons pumpkin puree into the preheated oven. Bake until 1 teaspoon the internal temperature reaches ½ teaspoon ground 165°F on a thermometer. 1/8 teaspoon ground 1/8 teaspoon 1/8 teaspoon Pinch

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