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Butternut Squash Cornbread Recipe

Butternut Squash Cornbread Recipe

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Ingredients:

Serving

3/4 cup cornmeal
3/4 cup flour
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt
1/2 cup butter (soft or melted )
1/4 cup brown sugar
2 eggs
1 1/2 tsp lemon juice
1 cup butternut squash (cooked & pureed )
1/4 cup milk

Directions:

Combine corn meal, flour, baking powder, spices & salt.
Cream butter, add sugar & beat until light.
Add eggs, lemon juice, squash and milk until combined.
Gradually add dry ingredient until well combined.
Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.61 Kcal (1070 kJ)
Calories from fat	71.97 Kcal
		% Daily Value*
Total Fat	8g	12%
Cholesterol	41.07mg	14%
Sodium	535.89mg	22%
Potassium	440.03mg	9%
Total Carbs	42.57g	14%
Sugars	7.71g	31%
Dietary Fiber	3.57g	14%
Protein	5.35g	11%
Vitamin C	4.2mg	7%
Vitamin A	0.3mg	9%
Iron	2.1mg	12%
Calcium	186.1mg	19%

Amount Per 100 g
Calories	246.7 Kcal (1033 kJ)
Calories from fat	69.46 Kcal
		% Daily Value*
Total Fat	7.72g	12%
Cholesterol	39.64mg	14%
Sodium	517.21mg	22%
Potassium	424.69mg	9%
Total Carbs	41.08g	14%
Sugars	7.44g	31%
Dietary Fiber	3.44g	14%
Protein	5.17g	11%
Vitamin C	4.1mg	7%
Vitamin A	0.2mg	9%
Iron	2.1mg	12%
Calcium	179.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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