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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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.
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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