Maple Butternut Squash Cornbread

Sanura

Maple Butternut Squash Cornbread

Holiday menus usually include plenty of cornbread. Some cornbreads are actually cakes with higher sugar content and a soft buttery texture. This Maple Butternut Squash Cornbread version isn’t the usual corn cake mix.

It’s subtly sweetened with wholewheat flour tossed into the unbleached white flour and ground yellow cornmeal mix for a healthier taste. Instead of white sugar, butternut squash puree adds a healthy dose of sweetness. The addition of maple syrup slightly increases the sweetness of the batter, but it enriches flavor. The taste is coarser compared to corn cake versions, but it still has a soft texture.

This coarser texture cornbread could be used as a base for other holiday recipes, such as stuffing. When it comes to classic cornbread mixes, skip them in flavor of this healthier version.

Print
Maple Butternut Squash Cornbread

Maple Butternut Squash Cornbread

Ingredients

  • 1-cup butternut squash puree (substitute any winter squash or sweet potato)*
  • 4 large organic eggs
  • 1 tsp. vanilla
  • 1-1/2 cup buttermilk
  • 1/4-cup Grade A, dark maple syrup (use real maple syrup from Northeast United States or Canada)
  • 2-1/3 cup yellow ground cornmeal
  • 1/2-cup unbleached white flour
  • 1/2-cup whole-wheat flour
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1-1/2 tsp. sea salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/2-cup cold, unsalted butter, cut into 1/2-inch pieces
  • 1/2-cup roughly chopped walnuts
  • 1 tbsp. soft butter for greasing a 10-in. black skillet or an 8x8x2-inch baking dish

Directions

  1. Preheat oven to 375°F. Butter a 10-in. black skillet or an 8x8x2-inch baking dish.
  2. In a large bowl, whisk together squash puree, eggs, vanilla, buttermilk and maple syrup.
  3. Add cornmeal, white flour, whole-wheat flour, baking powder, baking soda, sea salt, ginger, cinnamon and nutmeg to the bowl of food processor. Lightly process dry ingredients to just blend. Add the butter and pulse until the dry ingredients have a crumbly texture.
  4. Give the wet ingredients a quick whisk. Add the dry ingredients and walnuts to the wet ingredients. Stir until the ingredients are just incorporated.
  5. Pour batter into a skillet or baking dish, using a spatula to scrape the sides of the bowl.
  6. Bake for 45 to 55 min. or until a toothpick inserted comes out clean.
  7. Let cool before cutting.
  8. Enjoy.
http://myliferunsonfood.com/2011/12/maple-butternut-squash-cornbread/

…
Stay up-to-date with yummy, new food posts from My Life Runs On Food via email. Subscribe today!

[subscribe2]