When I first made this I roasted the pumpkin first . . . .we found this delicious - and I've just found the recipe again. I'll post a TMX version if I can work it out successfully . . .
CHILLI & PUMPKIN CORNBREADBy Hugh Fearnley-Whittingstall from River Cottage 2009
Hugh offers his twist to the Deep South carb classic - soul food staple cornbread
Makes about 24 pieces
INGREDIENTS
· 250g cornmeal or fine polenta
· 250g plain white flour
· 4 tsp baking powder
· 2 tsp fine sea salt
· 1 tsp bicarbonate of soda
· 4 eggs
· 2 tbsp runny honey
· 300ml buttermilk
· 300ml whole milk
· 50g unsalted butter, melted (plus a little extra for greasing)
· ½ green jalapeno chilli, deseeded and finely chopped
· 1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
· 400g crown prince or other squash, peeled and cut into 1cm cubes
METHOD
How to make chilli pumpkin cornbread
1. Preheat the oven to 220°C/gas 7. Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.
2. Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl. Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug. Pour the wet ingredients into the dry and mix until everything is just combined.
3. Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.
4. Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin. Cut into squares and serve warm.
© River Cottage
