Look how pretty fall is in Nashville. Definitely my favorite time of year!
The beautiful leaves inspired me to make seasonal pancakes this morning. Happy Pancake Sunday!
First off, I slow roasted this mammoth of a kabocha squash a couple of days ago…
CD and I have been nibbling on it here and there, and I wanted to use up the rest of it today as I refuse to waste good squash! So, last night, I found a recipe for cornmeal haystacks and HEABified it.
I brought 1 cup water plus 1/2 tsp sea salt to a boil on the oven and then slowly stirred in 1 and 1/4 cups cornmeal. I brought it to a boil again and then reduced the heat to low, allowing the cornmeal to cook for about an hour, stirring occasionally.
After it was done cooking, I stirred in a cup of kabocha (any winter squash would do, including canned pumpkin) and then refrigerated the mix overnight.
This morning, I scooped out my haystacks with an ice-cream scoop and baked in a 350℉ for 45 minutes. (Yield: 14)
Once out of the oven, I flattened my haystacks with a spatula and named them Corbocha Cakes.
They are kind of bland on their own, but the possibilities with these are endless! You could make them savory with herbs and crumbled cheese or sweet with cinnamon, raisins, and coconut. I can’t wait to experiment! My toppings of choice this morning were butter and the last of my pepper jelly (so sad!), Justin’s chocolate hazelnut and almond butters, and Naturally Nutty Mocha PB. Honestly, my favorite was the butter and jelly. I think next time, I’ll just cover all of them in butter or coconut oil and cinnamon. Really, that’s all they need. Mmmmm!
Ingredients (14 cakes)
- 1 cup water
- 1/2 tsp sea salt
- 1 1/4 cups cornmeal
- 1 cup of kabocha squash, mashed (any winter squash would do, including canned pumpkin)
- Bring water plus sea salt to a boil on the stove-top and slowly stir in cornmeal.
- Return to boil again and reduce heat to low, allowing cornmeal to cook for about an hour, stirring occasionally.
- After the cornmeal is done cooking, stir in squash.
- Refrigerate for a couple of hours or overnight.
- Preheat oven to 350℉.
- Scoop out haystacks with an ice-cream scoop and place on a parchment or Silpat lined baking sheet.
- Bake 45 minutes.
- Once out of the oven, flatten haystacks with a spatula.