Squash Cornbread


One of our shareholders, Rich Conte, wrote, I wanted to share this recipe for squash cornbread I have been using for quite a long time now and we love it. It is a natural considering the great squash and cornmeal you provide. Enjoy!

3/4 cup cornmeal
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 cup cooked squash puree
1 egg, beaten
1/4 cup oil or melted butter
1/2 cup frozen corn kernels
1 TB cold butter, cut into tiny pieces

Preheat oven to 350F. Butter an 8 cast iron skillet. In a large bowl, whisk together dry ingredients. Whisk the egg and oil into the squash puree. Add to the dry ingredients. Mix lightly. Add the corn kernels and mix just until combined. Pour into prepared cast iron pan. Dot with butter. Bake for 30-40 minutes, until tester comes out clean.

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