Sweet Squash Cornbread

There are hefty snowflakes falling outside my window, covering the blue tarped sailboat with distinguished layer of white. On the stove, a pot of chili is simmering and in the oven, a dish of sweet squash cornbread.

This is one of my all time favorite recipes…moist, sweet but not too sweet, and super satisfying. Plus, it’s easily adaptable to dietary restrictions and a real crowd pleaser.

Sweet Squash Cornbread
1 1/2 cups cornmeal
1 1/2 cups flour (or gluten free blend)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cooked squash (butternut, pumpkin, acorn, sweet potato)
1/2 cup maple syrup
1/2 cup water or milk
1/2 cup melted butter or coconut oil
2 eggs

Preheat oven to 375 F. Combine dry ingredients in a large bowl and mix thoroughly. In a blender, mix all of the wet ingredients and pulse for a few seconds to combine. Stir the wet and dry ingredients together. Pour into a greased 8 by 11 baking pan (or whatever you’ve got). Bake for 25-40 minutes or until an inserted knife in the middle comes out clean. Enjoy with chili or stew!



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