Cornbread has been a family favorite for a long time but this is a new twist on our staple side dish. Last fall I had cooked up a butternut squash for another recipe. Our family isn’t a huge fan of the squash so I had a lot leftover. I had seen a recipe for pumpkin cornbread so I thought I’d try it with my leftovers. This butternut squash cornbread recipe is the result and you won’t believe how easy it is!!!
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Easy Butternut Squash Cornbread Recipe
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/2 c milk
- 1/2 c butternut squash puree
Mashing up the squash is the fun part!
Then you basically just dump everything in a mixing bowl and mix it up!
Grease the muffin tins well, fill each about 3/4 full, and bake at 350 degrees for about 15 minutes. These are perfect to serve with soup on a cold night! BTW, my family didn’t even realize there was squash in these. But I do think it made the muffins moister and more flavorful.
Easy Soup Recipes
Try it with these soup recipes:
- Chicken Enchilada Soup
- Turkey Taco Soup Recipe
- Easy Texas Gumbo Recipe
- “Diet” Soup Recipe
- Bacon Cheddar Potato Soup
Next time I’m trying pumpkin! Leave a comment and let me know what you’ve added to your cornbread recipes.
‘Til the next project,
Ann @ Duct Tape and Denim
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techlazy.com says
I’ve been loving my crockpot and rice cooker lately for busy weeknights – this recipe is perfect for one of our dinners during the week.
Gloria Jean says
Ok, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome.
Best SEO training course says
Alright, you have recently filled my heart with joy. I was simply conversing with my better half about needing to make more things without any preparation. This is great.
Hil says
I love the idea of making it squash!! So tasty!!
Helen at the Lazy Gastronome says
This is one I need to try – pinned! Thanks for sharing at the What’s for Dinner party.
Miz Helen says
What a great addition to the cornbread, we just love butternut squash! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
Zeba Durrani says
What a great way to use butternut squash 🙂 Thanks for sharing on Fiesta Friday
Erlene says
Smart thinking! This is a great way to use up squash. Everyone in our house loves cornbread, so I’m sure this would be a hit. Thanks for sharing your recipe on Merry Monday.
Petra says
I have never heard of corn bread with butternut squash but I love both so it makes perfect sense! Thank you for bringing this to Fiesta Friday! 🙂
Jann Olson says
YUM! I love cornbread and butternut squash. Thanks for sharing the recipe with SYC.
hugs,
Jann
Arrowtricks says
Keep posting waiting for next post..
sanjana says
So Tasty.. Thanks for sharing
Merlin Bobby says
Awesome recipe! I’ll surely try it. Thanks for sharing.
Moses Brodin says
I just made these with fresh sugar pumpkin puree and they’re SO good! I lined the muffin pan and just sugared the tops because my Husband requested them that way (similar to something his mother made). We both loved them! Thanks for the recipe and I love the new site design. 🙂
ducttapeanddenim says
Sounds delicious!
Moses Brodin says
Looks so delicious Val! I love how butternut squash adapts to sweet and savory dishes!
Looks so delicious Val! I love how butternut squash adapts to sweet and savory dishes!
Ankita says
Hi!!
Love your post. It’s really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing 🙂
Thank You & Regards
Ankita
Rose Martine says
Made this a few weeks ago and my husband, 18 month old son, and I all LOVED it! Crockpot recipes are my go-to on evenings that I won’t have time to make dinner and this is one of our favorites already. We are having it for the 3rd time tonight!!! Thanks to Pinterest for helping me find you!
Harold Burton says
I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for putting all of these in one place.
Joseph Donahue says
The 4th of July isn’t a special day in the Netherlands, but we have Queensday to celecrate the birthday of our queen. This year our queen abdicated and now her son is king. So next year no Queensday but Kingsday 🙂 I’ll save your recipe/tutorial so I can make this next year for Kingsday and/or the 5th of May (celebrating the end of WO II) The colours of the Dutch flag are red, white end blue so it would be perfect.