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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet with oil or butter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, combine the butternut squash puree, melted butter, milk, eggs, and honey. Whisk until smooth.
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.
Transfer the batter to the prepared baking pan or skillet, spreading it out evenly with a spatula.
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.
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.
Serve warm or at room temperature, with butter, honey, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 60.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
