Golden Squash Cornbread

comments (7) August 7th, 2008

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Click To Enlarge Photo: Susan Kahn

1-1/4 cups unbleached flour
1 cup yellow cornmeal
2-1/2 tsp. baking powder
3/4 tsp. salt
1-1/4 cup milk
3/4 cup baked winter squash flesh
1 egg
3 Tbs. sugar
4 Tbs. unsalted butter

8 servings

Preheat oven to 400°F and get out a 10-in. ovengoing cast-iron skillet.

In a large bowl, mix the flour, cornmeal, baking powder, and salt. Put the milk, squash, egg, and sugar in the bowl of a food processor and purée.

Melt the butter in the skillet, remove from the heat. Make a well in the dry ingredients. Add the purée and most of the melted butter, leaving a little to coat the pan. Mix the batter until evenly blended, then scrape it into the pan. Bake for 25 min.

Recipe by Ken Haedrich
October 1997
from issue #11

posted in: squash, winter squash, bread

Comments (7)

RisaPolden writes: Perfect and healthy meal
Posted: 2:11 am on April 19th
Dnmorton writes: very tastey.
Posted: 6:55 am on September 18th
javiercain writes: wow i like it....

Posted: 1:50 am on September 18th
sethlewis writes: very tasty.
Posted: 1:37 am on September 17th
CindyTullivan writes: I luv at all!!!
Posted: 3:05 am on September 10th
OraCannon writes: I like yur all views
Posted: 11:43 pm on September 8th
ReynaldoCarter writes: thanx for share
Posted: 12:13 am on September 8th
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