Butternut Squash Cornbread

12 ingredients
6 steps

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. 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.

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