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
March 25, 2017 at 6:26 pmI’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
April 18, 2017 at 1:40 amOk, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome.
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May 12, 2017 at 4:22 amAlright, 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
March 20, 2018 at 5:43 pmI love the idea of making it squash!! So tasty!!
Helen at the Lazy Gastronome says
March 21, 2018 at 7:59 amThis is one I need to try – pinned! Thanks for sharing at the What’s for Dinner party.
Miz Helen says
March 24, 2018 at 9:32 amWhat 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
March 24, 2018 at 3:13 pmWhat a great way to use butternut squash 🙂 Thanks for sharing on Fiesta Friday
Erlene says
March 25, 2018 at 11:04 pmSmart 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
March 28, 2018 at 3:48 pmI 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
March 28, 2018 at 10:01 pmYUM! I love cornbread and butternut squash. Thanks for sharing the recipe with SYC.
hugs,
Jann
Arrowtricks says
August 13, 2018 at 5:24 amKeep posting waiting for next post..
sanjana says
August 13, 2018 at 5:26 amSo Tasty.. Thanks for sharing
Merlin Bobby says
January 25, 2019 at 4:06 amAwesome recipe! I’ll surely try it. Thanks for sharing.
Moses Brodin says
March 19, 2019 at 2:04 amI 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
March 22, 2019 at 7:05 amSounds delicious!
Moses Brodin says
April 17, 2019 at 6:54 amLooks 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
September 4, 2019 at 1:03 pmHi!!
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