Butternut Squash Cornbread
photo by BakinBaby
- Ready In:
- 1hr 5mins
- 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
- 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.
Questions & Replies
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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.
Absolutely fantastic!! I baked in an 8x8 and ended up with thick pieces of perfectly spiced buttery tasting tender cornbread. The butternut squash and corn taste were balanced perfectly with the spices as an undertone....no flavor overpowered any other. This was one of the best things I've made from this site.
I thought this was lovely. I'm from the south, so I can't rightfully call this cornbread -- It reminded me of a pone more than anything. I didn't have allspice, so I just used cinnamon. I accidentally used all white sugar, so I added a squirt of honey to make the flavor more complex than just plain sugar. My 10 oz bag of frozen squash made a little more than a cup worth of puree as well -- that's probably why it was more like a pone than bread. It was pretty sweet due to the extra honey, but it made a good pairing for some kale I made that was on the bitter side.
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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I made only two changes -- used cream instead of milk and five spice powder (a current addiction) instead of all spice. This cornbread is fabulous. The butternut squash really does have a magical effect. The texture is smooth; there's a beautiful crumb; it's moist yet not too sweet or cake-like. I can't wait to try this again -- as muffins, with cranberries, with scallions and/or green chilies. Just wonderful!! Many thanks!