Butternut Squash Cornbread Recipe

Name: Butternut Squash Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 3/4 cup flour; 4 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/2 teaspoon salt; 1/2 cup butter (soft or melted); 1/4 cup brown sugar; 2 eggs; 1 1/2 teaspoons lemon juice; 1 cup butternut squash (cooked & pureed); 1/4 cup milk

Servings: persons

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

1
Combine corn meal, flour, baking powder, spices & salt.
2
Cream butter, add sugar & beat until light.
3
Add eggs, lemon juice, squash and milk until combined.
4
Gradually add dry ingredient until well combined.
5
Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
6
If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup cornmeal, 3/4 cup flour, 4 teaspoons baking powder, 1/2 teaspoon cinnamon, and more.

Yes, Butternut Squash Cornbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Cornbread

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