Cornbread (with butternut squash!)
Active Time: 10 minutes | Total Time: 30 minutes | Serves Serves 8
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour, spooned and leveled
- 1 cup medium-grind yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/3 cup butternut squash puree
Heat the oven (with the oven rack in middle) to 375ºF. Put the butter in a 9-inch cast iron skillet or an 8-by-8-inch baking dish. Place in the oven for a few minutes until the butter melts.
Meanwhile, in a large bowl, measure the dry ingredients and whisk together.
In a medium bowl, whisk together the eggs, buttermilk, and butternut squash puree (wet ingredients). Pour the wet ingredients over the dry ingredients. Pour in the melted butter. Stir together until just combined (you don’t want to over mix).
Pour the batter into the hot skillet or baking dish and smooth the top. Bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Serve warm.
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