Squash Cornbread

  • ¾ cup yellow cornmeal
  • ¾ cup flour
  • 4 tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. allspice
  • ½ tsp. salt
  • ½ cup soft butter
  • ¼ cup brown sugar, packed
  • 2 eggs
  • 1 ½ tsp. lemon juice
  • 1 cup pureed cooked winter squash
  • ¼ cup milk

Combine cornmeal, flour, baking powder, spices and salt.  Cream butter, add sugar and beat until light.  Add eggs, lemon juice, squash and milk.  Beat together, then gradually add dry ingredients until well combined.  Pour batter into a buttered, medium-sized loaf pan.  Bake in a pre-heated 3500 oven for 50 minutes or until a skewer poked into the middle comes out clean.  Cool in pan for ten minutes, remove and cool on rack.

From The Victory Garden Cookbook by Marian Morash.

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