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    You are in: Home / Recipes / Butternut Squash Cornbread Recipe
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    Butternut Squash Cornbread

    Butternut Squash Cornbread. Photo by Cookgirl

    1/5 Photos of Butternut Squash Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    BakinBaby's Note:

    This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. Butternut squash is commonly used in South Africa. It is often used in soup/stew or can be cooked on a grill and often used as a mash added to various dishes. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon. If you have a cast iron skillet, use it instead of the loaf pan.

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    Units: US | Metric


    1. 1
      Combine corn meal, flour, baking powder, spices & salt.
    2. 2
      Cream butter, add sugar & beat until light.
    3. 3
      Add eggs, lemon juice, squash and milk until combined.
    4. 4
      Gradually add dry ingredient until well combined.
    5. 5
      Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
    6. 6
      If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

    Ratings & Reviews:

    • on October 31, 2010


      What a tasty treat this was. Never would have thought to use squash in cornbread but it is very tasty and am so glad we tried this recipe. Made half recipe using pumpkin as that is what we had on hand. Also after reading reviewers notes about being a bit crumbly decide to add an extra egg to help bind it. Baked in an enamel coated cast iron pan and turn out very nice. Will be making this again. Thanks for the post.

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    • on November 07, 2012

      The kids loved this and could not get enough of it. I think they would have eaten the whole pan if I had let them. A couple of comments were that they didn't notice the squash at all and wouldn't have guessed it was in it if they hadn't help me make it.

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    • on January 15, 2012


      I love cornbread-it is one of my all time favorite types of bread. This version is not overly sweet and relies mostly on the natural sweetness of the squash. I used squash I had roasted about six weeks ago, froze, thawed then processed it in a food processor so there'd be little bits of squash throughout the cornbread. I always use a cast iron skillet to bake cornbread, too. A sprinkle of raw sugar was the final touch. Reviewed for Best of 2011 Game.

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    Read All Reviews (9)


    Nutritional Facts for Butternut Squash Cornbread

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 244.4
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 7.9 g
    Cholesterol 78.0 mg
    Sodium 456.6 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 1.6 g
    Sugars 7.2 g
    Protein 4.2 g

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