Description
Butternut Squash Cornbread is a delightful twist on traditional cornbread, incorporating the sweetness of butternut squash for a moist and flavorful side dish.
Ingredients
Scale
- 1 cup butternut squash puree
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the butternut squash puree, milk, vegetable oil, and eggs.
- In another bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before serving.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- Can be served warm or at room temperature.
- Pairs well with chili or soups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg