Here in Mexico the maiz is essential, as it doesn't spoil and can be stored through the winter. It is a major food source for the indigenous Tarahumara people, who live as subsistence farmers on a diet consisting mainly of corn tortillas and beans.
On my plate (literally and figuratively) this weekend is a recipe I've had since I was in Montessori school. We affectionately refer to it as "Meggie's Montessori Harvest Loaf Cake." I hope you love it as much as I do!
1/2 cup butter
1 cup sugar
1 3/4 cup flour
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. ground cloves
3/4 cup cooked (or canned) pumpkin
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts
Cream butter and add sugar gradually. Cream at high speed until light and fluffy. Blend in eggs. Beat well. Alternately add dry ingredients and pumpkin, beginning and ending with pumpkin. Stir in chocolate chips and nuts. Pour into a loaf pan that has been greased on the bottom. Bake 1 - 1:15 at 350F. Cool completely.
P.S. If you haven't added your comment yet to the previous post, head on over and do so! Check back tomorrow morning to see if you are a winner of one of my sewing patterns!