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Colonial Pumpkin Corn Cakes  

post #1 of 2
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1 cup cornmeal
½ cup flour
1 cup pumpkin puree
¼ cup honey
1 tbls baking powder
1 egg
Small can evaporated milk

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

Drop by large spoonsfull (about two heaping tablespoons) onto a hot, greased griddle or skillet. Cook, turning once, about five minutes per side.

When camp bread comes to mind, cornbread surely follows. Cornbread is a mainstay of camp cooking. Nobody has ever counted all the versions, but there must be several hundred of them. My favorite came from a small country café in Cumberland, Kentucky, where the cook got the recipe from her mother, Leonda. You can make it as the recipe stands, or add a half-cup or so of pork cracklings which makes it even better.

post #2 of 2

It always amuses me to see my own words come back to me presented as original material.

 

rtyhgn85 there are two problems with your post. First, under the law, it's called plagerism and you could be held legally responsible.

 

Second, here at Cheftalk we do not follow the practice of cutting and pasting recipes from other locales. Cheftalk is not a recipe dump site. If there is a recipe you want to discuss, you link to it, while asking your question or making your comment. You do not present it as original material.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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