Butternut Cornbread
To me, cornbread is more than just a side dish; it whispers holiday time and celebrates a collection of flavors, textures, and nutrition.
Imagine pulling this delightful cornbread out of the oven, warm and fragrant. It’s the kind of savory and rustic treat that makes your heart smile. Spread a little whipped butter on top, or a drizzle of honey. These toppers complement the sweet, earthy flavor of the corn beautifully.
If you’re feeling adventurous, jazz things up by stirring some chopped jalapeños and shredded cheddar cheese into the batter. The spicy kick of jalapeños and the creamy cheddar add extra depth to this simple creation.
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Make these Butternut Squash Mac and Cheese Muffins next!
Butternut Cornbread
Ingredients
- 1 cup whole wheat flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 3 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1 cup canned butternut squash puree*
- ¼ cup honey
- 1 (15-ounce) can sweet corn, well drained
Instructions
- Preheat oven to 375℉. Liberally mist an 8-inch square baking pan with nonstick oil spray and set aside. Alternatively, you can bake the cornbread batter in a preheated cast iron skillet.
- In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well combined.
- In a small-medium bowl, add the melted butter and eggs. Lightly beat the eggs so they’re whipped in with the butter. Stir in the butternut squash and honey and mix until everything is well combined.
- Add the wet ingredients into the dry ingredients and mix everything together. Stir until no more dry flour streaks remain, being careful not to overmix (or the cornbread will become dense and tough). Fold in the corn, blending to ensure the kernels are incorporated throughout the batter.
- Pour batter into the prepared pan and bake in oven for 30 to 35 minutes, or until center of the bread springs back when gently pressed. (See notes if using a cast iron skillet.)
- Remove from oven and let slightly cool. Slice into 12 pieces; 4 rows on one side and 3 rows on the other. Serve with whipped butter or warm honey for drizzling.