Recipe by BakinBaby
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.
Top Review by Debbwl
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.
- 3⁄4 cup cornmeal
- 3⁄4 cup flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄2 cup butter (soft or melted)
- 1⁄4 cup brown sugar
- 2 eggs
- 1 1⁄2 teaspoons lemon juice
- 1 cup butternut squash (cooked & pureed)
- 1⁄4 cup milk
Directions See How It's Made
- Combine corn meal, flour, baking powder, spices & salt.
- Cream butter, add sugar & beat until light.
- Add eggs, lemon juice, squash and milk until combined.
- Gradually add dry ingredient until well combined.
- 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.
- 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.