Return to Main Recipes Page/Return to Home Page

Cornbread, Butternut Squash (D, TNT)
Source: Harrowsmith Country Life Magazine
Yield: 12 muffins

1 cup yellow cornmeal
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 cup grated Cheddar cheese
1 egg
1/4 cup buttermilk (I used milk with a bit of lemon juice)
2 tbsp. vegetable oil
3/4 cup butternut squash, cooked and mashed (I used frozen mashed)
1/2 cup frozen corn, thawed
1/3 cup sun-dried tomatoes, packed in oil, drained and finely chopped
1/2 tsp. red pepper flakes

Preheat oven to 425°F. Spray 12 muffin cups (or corn stick pan).

Combine cornmeal, flour, brown sugar, baking powder, salt, baking soda and cheese in a large bowl.

In a separate bowl, beat egg with buttermilk, oil and squash. Add to the cornmeal mixture. Add corn, sun-dried tomatoes and pepper flakes and stir only until combined. DO NOT OVERMIX.

Divide better evenly among 12 muffin cups. Bake 15-20 minutes or until golden brown. Serve warm.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A