I had a great 20 year run from WCLF, WTVT, to WFLA Harris & Co. and the Food Network. What a great crew we had, and my good buddy Jack Harris, he made an average guy like me the 3rd Best Cook in America. Take a look - Pumpkin Cornbread with Jack & Kim.
Pumpkin Cornbread
Prep Time: 30 minutes – Makes 6 – 8 servings
Equipment: 4 quart Stockpot with Electric Slow Cooker Base, or induction cooker, Kitchen Machine Food Kutter, Mixing Bowl Whisk and Measuring Spoons
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)
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.