Wholesome Butternut Squash Cornbread
Indulge in the rich flavors of this moist cornbread enhanced by sweet butternut squash and creamy sour cream. Perfectly sweet, savory, and satisfying, this cornbread is a delightful addition to any meal or a cozy snack on its own. Each bite offers a tender crumb with a subtle sweetness, making it an irresistible treat for gatherings or simply for a comforting night in.
ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butternut squash puree (fresh or canned)
- 1/2 cup sour cream
- 1/3 cup sugar (adjust for sweetness)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
steps
- 1.
Preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan.
- 2.
In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
- 3.
In a separate large bowl, combine the butternut squash puree, sour cream, sugar, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth.
- 4.
Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
- 5.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- 6.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- 7.
Allow cooling for 10 minutes before slicing and enjoying warm.
