Butternut Squash Cornbread
This cornbread is amazing! It has butternut squash, which is loaded with excellent nutrition, while also adding color, moisture, and flavor. But squash isn't the only healthy ingredient in this cornbread! I went on a food tour in Charleston, South Carolina, a couple of years ago and was impressed by one of the restaurant's spectacular cornbread. They said the secret to their cornbread was cottage cheese! I had to add it to my recipe, too, since it's loaded with protein and goes through a fermentation process that benefits gut health. So this cornbread is not only whole grain, loaded with veggies, and uses a better, more natural type of sugar (pure maple syrup), but it's also higher in protein (5 grams/serving) and calcium from the cottage cheese and kefir.
Roast or microwave fresh butternut squash, or use one box of frozen, pureed, or cubed squash from the supermarket's frozen section. If using squash is too big of a hassle, use a can of pure pumpkin instead. Use whole-grain cornmeal and whole wheat to add fiber. Whole-grain cornmeal (especially yellow) has a nice flavor, and the squash hides any heavy wheat taste from the whole wheat flour. I like to use white whole wheat in this recipe (if you are not familiar with whole white wheat, be sure to click on the orange shopping cart icon in the upper right-hand corner of the ingredient list -- this will show you a picture of the ingredients in their packages).
Raw honey or pure maple syrup is still sugar, but they are sweeter than sugar, so not as much is needed to sweeten food. They also have a lower glycemic index that helps us avoid low or high blood sugar levels. This recipe makes good cornbread that is satisfying, scrumptious, and healthy!
Butternut Squash Cornbread
Ingredients
- 1 cup whole grain cornmeal
- 1 cup white whole wheat (or 1/2 whole wheat & half regular flour)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cottage cheese
- 1/4 to 1/2 cup raw honey or pure maple syrup (Use 1/4 cup if use buttermilk, 1/2 cup if using kefir)
- 2 large eggs
- 1/2 cup buttermilk or plain kefir
- 1 1/2 cup mashed butternut squash, cooked (2 packages 9-oz. frozen packages of cooked squash) or 1 can of pure pumpkin
- 3 tablespoon Canola oil
Instructions
- Grease a cast iron skillet, 8-inch baking pan, or deep-dish pie plate. Heat oven to 365°F convection bake or 375°F bake.
- In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, and salt. In another bowl, whisk together cottage cheese, sweetener*, egg, buttermilk, squash or pumpkin, and oil. *(If you use kefir in this recipe, use 1/2 cup raw honey or maple syrup. If you use buttermilk, use 1/4 cup sweetener. If you want your cornbread on the sweet side, add more than listed here.)
- Combine the wet ingredients with the dry ingredients; mix until blended. Batter will be thick, but easy enough to pour.
- Spread batter in the prepared cast iron skillet or baking pan. Bake for about 20 minutes on a convection setting or for 25 - 30 minutes on a regular bake setting, until golden and just cooked through in the middle but not overcooked. If using a 9 x 9 pan or smaller pan, it takes a little longer to cook. Enjoy!
