Butternut Squash Cornbread Recipe, a Twist on a Family Favorite

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!!!

This post contains affiliate links.  You won’t pay any more when you use these but I will earn a small commission on any purchases you make after clicking on them and I greatly appreciate it.  Thanks for helping support my little blog!!!

{{{ Sign up for my Family Recipes email list & have all my recipes sent straight to your inbox! }}}

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

Pinterest | Instagram | Facebook | Twitter | Etsy | YouTube