Side Dish: Squash Cornbread
Delicious baked cornbread using squash.
Ingredients
3/4 cup lowfat buttermilk
1 large egg
1 tsp salt
1 tbsp canola oil
8 oz thawed frozen squash
1 1/2 tsps baking powder
1 tsp baking soda
1/4 cup packed light brown sugar
1 cup stone-ground cornmeal
1 cup all-purpose flour
Instructions
1. Spray 8" square baking pan. Preheat oven to 375 °F (190 °C).
2. Mix together dry ingredients. In another bowl, whisk together egg, 1/2 cup buttermilk, squash and canola oil.
3. Fold in dry ingredients. Mix until well blended and add more buttermilk if needed. Batter will be thick but easy to stir.
4. Pour into prepared pan.
5. Bake 25 to 35 minutes until brown.
6. Enjoy!
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 189 | ||
| Fat 3.3 | ||
| Carbohydrate 35.81 | ||
| Protein 4.9 | ||
