Butternut squash corn bread

Preheat oven at 400

1 butternut squash cooked- remove seeds then either boil or bake in the skin remove skin and squish up

Then mix with below ingredients:

2 3/4 cup of flour

2 cups of cornmeal

2/3 cup of brown sugar

1 tsp salt

3 tsp baking powder

3 Eggs

2 cups of almond milk

1/2 cup soy milk

—-you can use regular milk instead

2/3 cup of oil

mix together and pour into a greased iron skillet.  Bake for 20-25 minutes, until toothpick inserted comes out clean

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1 Response to Butternut squash corn bread

  1. Pingback: Winter CSA harvest #3, November 8, 2011 « Millsap Farms CSA Blog

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