Butternut Squash Cornbread
Elevate your cornbread game with this irresistibly moist and flavorful Butternut Squash Cornbread! Infused with the natural sweetness and velvety texture of butternut squash puree, this recipe strikes the perfect balance between savory and sweet. Made with a blend of cornmeal, all-purpose flour, a touch of honey, and warming cinnamon, each bite delivers a comforting yet sophisticated twist on a classic favorite. The golden crust pairs beautifully with a soft, tender crumb that stays moist thanks to rich butter and milk. Whether baked in a cast-iron skillet or a square pan, this quick and easy side dish is perfect for holiday tables, weeknight dinners, or as a standalone treat. Serve it warm with a pat of butter or drizzle of honey to highlight its hearty, autumn-inspired flavors. Perfect for fall gatherings or as a delicious addition to your Southern-inspired meals!
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Ingredients
- 1 cup Butternut squash puree
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, melted
- 0.5 cup Milk
- 2 pieces Eggs, large
- 2 tablespoons Honey
- 1 tablespoon Neutral oil (like vegetable or canola)
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet with oil or butter.
Step 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Step 3
In a separate bowl, combine the butternut squash puree, melted butter, milk, eggs, and honey. Whisk until smooth.
Step 4
Pour the wet mixture into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Step 5
Transfer the batter to the prepared baking pan or skillet, spreading it out evenly with a spatula.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7
Remove the cornbread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool slightly before slicing.
Step 8
Serve warm or at room temperature, with butter, honey, or your favorite spread. Enjoy!
Nutrition Facts
| Serving size | (884.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2194.4 |
| Total Fat 83.7g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 512.1mg | 0% |
| Sodium 2921.8mg | 0% |
| Total Carbohydrate 330.5g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 60.8g | |
| Protein 44.7g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 311.6mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1240.4mg | 0% |
Source of Calories