After a remarkable 20-year journey with WCLF, WTVT, and WFLA Harris and Co., as well the Food Network, I am filled with gratitude for the incredible experiences and memories made along the way. It has been an honor to work with such a talented crew and my longtime close friend Jack Harris, who helped elevate an ordinary cook like myself to the esteemed title of the 3rd Best Cook in America. Reflecting on this culinary adventure, I invite you to take a peek at one of our proudest creations - Pumpkin Cornbread with Jack and Kim. Thank you to everyone who has been a part of this incredible ride!
The Harris and Co. TV show in the 1990s, featuring the legendary Jack Harriswas broadcast live from Busch Gardens in Tampa on WFLA TV Channel 8. Join us as we reminisce about this iconic television program that captivated audiences during its airing.
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Prep Time: 30 minutes – Makes 6 – 8 servings
Equipment: 5-quart stockpot, kitchen machine food cutter.
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)
Directions:
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.