Roasted Squash Cornbread Recipe | Squash Recipes | PBS Food | PBS Food

Name: Roasted Squash Cornbread Recipe | Squash Recipes | PBS Food | PBS Food
Ingredients: 1 ½ cup organic cornmeal, preferably stoneground; 1 ½ cup unbleached white flour (or gluten-free flour mix); 1 tbsp baking powder; 1 tsp baking soda; 1 tsp salt (¾ tsp if using salted butter); 1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work); ⅓ cup maple syrup; 1 cup milk; ½ cup yoghurt; ¼ cup melted butter (plus 1 Tbsp for greasing the pan); ¼ cup sunflower oil; 2 eggs

food-develop.console.pbs.org

This roasted squash cornbread recipe has a golden color and tender crumbs in this Fall dish. Get the recipe at PBS Food.

View full recipe on food-develop.console.pbs.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food-develop.console.pbs.org.

Share this recipe:

Ingredients

1 ½ cup organic cornmeal, preferably stoneground
1 ½ cup unbleached white flour (or gluten-free flour mix)
1 tbsp baking powder
1 tsp baking soda
1 tsp salt (¾ tsp if using salted butter)
1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)
⅓ cup maple syrup
1 cup milk
½ cup yoghurt
¼ cup melted butter (plus 1 Tbsp for greasing the pan)
¼ cup sunflower oil
2 eggs