#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
Winter Squash Cornbread
Richly colored and flavored, this cornbread is a great way to get creative with squash!
INGREDIENTS
Optional: for muffins, add 2 cups frozen berries.
METHOD
- 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.
METHOD
- Grease an 8"x8" baking sheet or a standard muffin tray. Preheat oven to 350F.
- Whisk together cornmeal, flour, baking soda, baking powder, and salt in bowl.
- In a separate bowl, combine brown sugar, egg, milk, squash puree, and vegetable oil.
- Add dry ingredients to wet little by little until combined. Batter will be thick but easy to stir - add more milk if needed.
- 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.
