Butternut Squash Cornbread

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 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

1. Combine corn meal, flour, baking powder, spices & salt.
2. Cream butter, add sugar & beat until light.
3. Add eggs, lemon juice, squash and milk until combined.
4. Gradually add dry ingredient until well combined.
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. 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.