|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|*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.|
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.
- 1 cup stone-ground cornmeal or white cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 to 3/4 cup buttermilk
- 1 cup cooked mashed butternut squash
- 1 tablespoon vegetable oil
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).
In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar.
In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil.
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.
Spread batter in the prepared baking pan.
Bake for 25 to 30 minutes, until nicely browned.
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.