Today I pulped the persimmons I picked Sunday. At least the ones I hadn’t eaten already. I ended up with about a cup and a half of pulp. The food mill worked like a charm. I also have about a cup and a half of persimmon seeds to plant next spring. Persimmons are full of seeds.
Persimmon cornbread comes out very moist and full of the spicy flavor of ripe persimmons. It’s easy to make too. Mix up a batch of cornbread batter, the size you’d use for an 8-by-8 inch pan. I cheat and use box mix, but if you’re ambitious you can start from scratch. Once the cornbread batter is ready, cut in a cup of persimmon pulp.
Once the batter is all mixed up, you can pour it into an 8-by-8 inch pan. For this batch, I used three small loaf pans instead. That way I can gift a couple of loaves and still have a loaf for myself. The persimmon cornbread will probably need to cook about 10 minutes longer than the straight cornbread recipe calls for. Start checking when the recipe says it should be done, but be prepared to check with a toothpick about every three minutes until the toothpick comes out dry.
If the persimmon cornbread starts to get too brown on top, lower the temperature by 25 degrees, and continue to check every three minutes. When the toothpick comes out dry, remove the persimmon cornbread from the oven and let it cool in the pan. If it got a little too brown, brush some melted butter on top to soften and give the crust more flavor. When it’s cool you can turn it out onto a cutting board and slice off a delicious treat.
It’s great with a little butter. Maybe I’ll gift one loaf and keep two.