Butternut Squash Cornbread

Butternut Squash Cornbread

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
212 Calories
7g Fat
30g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 212
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 9%
Cholesterol 115mg 38%
Sodium 496mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Protein 7g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret ingredient in this tasty cornbread is butternut squash. Pumpkin, acorn squash, or another cooked and mashed winter squash would work as well.

The squash adds flavor and moisture to this classic buttermilk cornbread. If you like a less sweet cornbread, reduce or omit the sugar in the recipe. Dried or fresh chopped herbs would make a nice addition for a savory cornbread.


Steps to Make It

  1. Grease an 8-inch square baking pan or deep-dish pie plate or spray it with nonstick cooking spray. Heat oven to 375 F (190 C/Gas 5).

  2. In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar.

  3. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil.

  4. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. The batter will be thick, but easy to stir by hand.

  5. Spread batter in the prepared baking pan.

  6. Bake for 25 to 30 minutes, until nicely browned.

  7. This is a delicious cornbread for fall and winter dishes. Serve it with beans, greens, soups, or chili.

Tips and Variations

  • Use a cast-iron skillet for a crusty cornbread. Add enough vegetable oil or bacon drippings to coat the bottom of the skillet and heat it in the oven before adding the batter.

  • Pumpkin Cornbread: Replace the mashed butternut squash with 1 cup of canned pumpkin puree.

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