RecipeButternut Cornbread
- Calories: 160
- Protein: 4 g
- Total Fat: 4.5 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 3 g
- Total Sugar: 7 g
- Natural Sugar: 1 g
- Added Sugar: 6 g
- Sodium: 320 mg
To me, cornbread is more than just a side dish; it whispers holiday time and celebrates a collection of flavors, textures, and nutrition. And of course, this isn’t just any cornbread— it blends the natural sweetness of butternut squash into the batter, adding extra vitamins and minerals into a beloved classic. The result? A rich, moist and crumbly masterpiece that’s perfect for any occasion.
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 gently sweet, earthy flavor of the corn beautifully. And 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, melt-in-your-mouth cheddar add extra depth to this simple creation.
- Prep time
- Total Time
- • 1 cup whole wheat flour
- • 1 cup yellow cornmeal
- • 1 tablespoon baking powder
- • 1½ teaspoons kosher salt
- • 1 can (15 ounces) sweet corn, well drained
- • 3 tablespoons butter, melted
- • 2 eggs, lightly beaten
- • 1 cup canned butternut squash puree*
- • ¼ cup honey
*You can swap in canned pureed sweet potato or yams if you prefer. You can also use fresh cooked/pureed butternut squash, sweet potato or yams.
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. Add in the corn.
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). Pour batter into prepared pan and bake in oven for 30 to 35 minutes, or until center of the bread springs back when gently pressed.*
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.
*If using a cast iron skillet, place the empty skillet in the oven while it preheats. Then, carefully pour the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition information per slice.
Make these Butternut Squash Mac and Cheese Muffins next!
