The Iroquois practiced sustainable agriculture through their inter-cropping techniques growing together corn, beans, and squash, which they called the three sisters. They really understood the balance of soil chemistry. This recipe showcases the "big sister" corn, which is the umbrella plant in the three sisters trilogy, alongside beans and sugar pumpkin . —Sagegreen
12 small cakes or muffins
gluten-free organic brown rice flour
white corn meal
unsalted butter (or canola oil)
light brown sugar or light muscovado sugar
egg, slightly beaten
corn, cooked/steamed, preferably cut from the cob
cooked cranberry beans (fresh or canned), coarsely chopped , then mashed
organic cooked sugar pumpkin
demerara sugar for topping, optional
pumpkin butter or cranberry and hot pepper jelly suggested for serving
Mix the dry ingredients of flour, corn meal, starch, salt, baking powder and soda, with optional spices, together. Set aside. Preheat the oven to 350 degrees.
Beat the sugar and syrup together with the butter or oil. Stir in the egg and pumpkin. Next combine the dry ingredients with these. Fold in the mashed beans. Stir in the corn.
Line 12 mini cake molds (2" x 3") or a muffin tin with parchment paper (or oil a cast iron corn muffin pan). Pour the batter into the cups. Top each with a sprinkle of demerara sugar for a crunchy effect on top, if desired.
Bake 25-30 minutes until golden brown. Cool. Serve while warm with cranberry hot pepper jelly, pumpkin butter, or other jam of your choice.