Winter Squash Cornbread
Richly colored and flavored, this cornbread is a great way to get creative with squash!
  • 1 cup cornmeal
  • 1 cup AP flour
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1 egg
  • 3/4 cup milk
  • 1 cup pureed winter squash
  • 1 Tbsp neutral oil

Optional: for muffins, add 2 cups frozen berries. 
  1. Grease an 8"x8" baking sheet or a standard muffin tray. Preheat oven to 350F.
  2. Whisk together cornmeal, flour, baking soda, baking powder, and salt in bowl.
  3. In a separate bowl, combine brown sugar, egg, milk, squash puree, and vegetable oil.
  4. Add dry ingredients to wet little by little until combined. Batter will be thick but easy to stir - add more milk if needed.
  5. Transfer batter to pan or muffin tray and bake in oven for 25-35 minutes until golden brown on top and a tester comes out clean.