I love cornbread plus I love butternut squash equals Butternut Cornbread.
It may also be the result of the unholy amount of massive squash that took over the kitchen after I harvested what I could find from my desperately neglected garden.
They stealthed through the exuberance of borage and mint, and infiltrated the chard.
They were everywhere.
(They still are.)
Fortunately, butternut squash is (in my opinion) the most marvelous of the curcubita: very few seeds and lots of dense, orange flesh that is perfect for baking.
Butternut Cornbread stays moist long after most others get all dry and crumbly. (Really any squash will do the trick. Canned pumpkin, too, if that’s what you’ve got on hand.)
If you don’t want to fuss with roasting a squash, just stick one whole into your slow cooker for a few hours. When you can pierce it with a knife, you’re ready to go.
- 1 cup / 250 ml whole wheat flour
- 1 cup / 250 ml cornmeal
- 1 teaspoon / 5 ml baking soda
- 1 teaspoon / 5 ml baking powder
- 1/2 teaspoon / 2.5 ml salt
- 1-1/4 cup / 310 ml buttermilk see note
- 1/4 cup / 60 ml maple syrup
- 1/3 cup / 80 ml vegetable oil
- 2 eggs
- 1 cup / 250 ml cooked pureed butternut squash
Preheat oven to 400 degrees F / 204 degrees C. Lightly grease a 9x13-inch / 23x33 cm baking dish.
Stir together flour, cornmeal, baking soda, baking powder and salt.
In separate bowl, beat buttermilk, maple syrup, vegetable oil, eggs and squash until smooth.
Add squash mixture to flour and stir until no streaks of flour remain. Do not overmix- the batter will not be smooth.
Spoon into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes before serving. Serve warm or cold.
1-1/4 cups / 310 ml milk stirred with 1 tablespoon / 15 ml lemon juice or vinegar. Let sit for 5 minutes before using in recipe.
3/4 cup / 185 ml sour cream mixed with 1/2 cup / 125 ml milk.
1 cup / 250 ml plain yogurt mixed with 1/4 cup / 60 ml milk.