Butternut Squash Cornbread

Diana Rattray

Butternut squash adds flavor and moisture to this classic buttermilk cornbread. If you like a less sweet cornbread, reduce or omit the sugar.

Cook Time: 30 minutes

Ingredients:

1 cup stone-ground cornmeal or white cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light brown sugar, packed
1 large egg
1/2 to 3/4 cup buttermilk
1 cup cooked mashed butternut squash
1 tablespoon vegetable oil

Preparation:

Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°.

In a mixing bowl combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.
Bake for 25 to 30 minutes, until nicely browned.

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