Butternut Squash Cornbread

Cornbread is a great way to add butternut squash, with all its excellent nutrition, to the family diet. Plus, squash adds color, moisture, and flavor. Squash isn't the only healthy ingredient, however. I went on a food tour in Charleston, South Carolina a couple of years ago and was impressed with one of the restaurant's spectacular cornbread. They said the secret to their cornbread was the cottage cheese they added to the recipe. I had to add cottage cheese to my recipe too. So this cornbread is not only whole grain, contains a better type of sugar, high in vegetables, but it's also higher in protein (5 grams/serving) and calcium primarily from the cottage cheese and kefir. Roast or microwave fresh butternut squash or use one box of frozen, pureed squash from the supermarket. Use whole grain cornmeal as well as whole wheat in this recipe to add fiber. Whole grain corn meal (especially yellow) has a nice flavor, and the cup of 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 in this recipe to see a picture of the ingredients in their packages). Raw honey or real maple syrup is still sugar, but sweeter than sugar so not as much is required. Also, it has a lower glycemic index that helps us avoid low and high blood sugars. I used Kefir instead of buttermilk for even more health benefits, but feel free to use whichever one you want; they are both good in the recipe. This recipe makes good cornbread that is satisfying, scrumptious, and healthy! Originally published on this blog on November 4, 2011      
Posted on

Ingredients

1 cup whole grain cornmeal 1 cup white whole wheat 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup cottage cheese 1/2 cup pure maple syrup or raw honey 2 large eggs 1/2 cup plain kefir or buttermilk 1 1/2 cup mashed butternut squash, cooked 3 tablespoon Canola oil

Directions

1) Grease a cast iron skillet, 8-inch baking pan or deep-dish pie plate. Heat oven to 375°.
2) In a mixing bowl combine cornmeal, flour, baking soda, baking powder and salt. In another bowl, whisk together cottage cheese, maple syrup, egg, buttermilk, squash and oil.
3) Combine the wet ingredients with the dry ingredients; mix until blended. Batter will be thick, but easy enough to pour.  
4) Spread batter in the prepared baking pan.  Bake for about 25 - 30 minutes, until golden and just cooked through in the middle but not overcooked. Enjoy!

Comments

  • Dave
    October 24, 2017

    Ingredients:
    1Cup white whole wheat (what)
    Is it white? Is it whole wheat? Is it a combination? Is raw grains? Might it be some kind of flour?

    • Judes
      October 26, 2017

      It’s actually a product that is white whole wheat flour. There is usually at least one brand of white whole wheat flour in the typical grocery stores across the country. I will get a picture up of it soon. You can alternatively mix half whole wheat and half white refined flour together for a similar taste result. Thanks for reaching out!

  • Jacquie
    October 25, 2017

    Question: Have you tried substituting the whole wheat flour for a gluten free alternative, and if so, which one(s) and was it successful? Thanks!

    • Judes
      January 19, 2018

      I have not tried a gluten free flour in this recipe but it should work just fine. It may not be quite as airy since there is no gluten to hold a structure, but I believe it will still be good.

  • HARRY
    October 29, 2017

    At first, I had the same question as Dave but I went out on a limb, being a newbie, and figured white whole wheat flour so I mixed my whole wheat and white flour 50/50 and used that. Everything came out very well and delicious. Everyone loved it and wanted the recipe and I just sent them the link. Great recipe.

    • Judes
      January 20, 2018

      Thanks Harry! Great job figuring out that you can substitute white whole wheat flour with half whole wheat and half white. I’m not sure why some areas don’t sell white whole wheat. I use it all the time. If anyone wants to see what the package ingredients look like, just click on the orange shopping cart icon in the top right hand corn of the listed ingredients. I just added the package ingredient picture to this recipe. It would have been helpful to everyone if I had had that picture on before and if I had told you that you can use half whole wheat and half white if you can’t find white whole wheat. Thanks for using my recipes and helping me make them more clear!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

*