Winter Squash Skillet Cornbread

The addition of cream winter squash brings your basic cornbread up a notch.
Super moist and nutritious. Adapted from America's Home Kitchen.

Servings: 8

Author:

Prep Time
30 minutes

Cook Time
22 minutes

Appetizer Dessert contorno

cornbread winter squash

Instructions

1 Preheat oven to 425 °F
2 Cute the squash into cubes, remove the seeds, leaving skin on. Method #1: place
on a cookie sheet, skin side down and roast in a 425 °F oven until soft, about
15 – 20 minutes. Method #2: If you have an Instapot, place squash cubes in the
Instapot with 2 inches of water and pressure cook for 3 minutes.

The squash will be very soft. When cool enough to touch, remove and discard the
skins, mash the pulp with a fork until smooth and uniform. There should be 1¾
cup of pulp.
3 Add the pulp to a bowl and whisk in the milk, butter, and eggs.
4 Stir in the cornmeal, the flour, baking powder, baking soda, and salt. Mix until
uniform.
5 Place the cast iron skillet or oven-safe pan on the stovetop and add the 1 tbsp
butter. Let it melt and simmer for 3 minutes until slightly brown and fragrant.
Keep on low heat so the butter does not burn.

Spoon in the batter into the skillet on top of the butter and smooth out the
top. Place in the oven for 25 minutes until golden brown on top and a toothpick
inserted in the middle comes out clean.
6 Cool the cornbread in the skillet for 1 hour before serving.