Golden Squash Cornbread

comments (0) August 7th, 2008     

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Ingredients:
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

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posted in: squash, bread

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