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.

Make these Butternut Squash Mac and Cheese Muffins next!

(5 stars) 3 ratings

Butternut Cornbread

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.
Yield: 12 Slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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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.

Notes

*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.
**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.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 30gProtein: 4gTotal Fat: 4.5g— Unsaturated Fat: 1.5g— Saturated Fat: 2gCholesterol: 35mgSodium: 320mgFiber: 3gTotal Sugar: 7g— Natural Sugar: 1g— Added Sugar: 6g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!