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."
photo by BakinBaby photo by BakinBaby
photo by BakinBaby
photo by COOKGIRl photo by COOKGIRl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by BakinBaby photo by BakinBaby
Ready In:
1hr 5mins




  • 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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  1. 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.
  2. saraquarius
    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.
  3. jgreen1288
    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.
  4. jagmichigan
    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.
    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.


  1. Chef Kate
    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!



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