Butternut Squash Cornbread

I've made my fair share of cornbread. Delicious cornbread no less but none NONE have compared to this gem. The addition of the roasted butternut squash puree, goat kefir and olive oil keeps it moist and a bit of honey keeps it just a touch sweet. But what makes this one even better is that it's also still fabulously moist a few days later too which never seems to happen with the other cornbread I’ve made as it tends to dry out the next day. But not this one! Oh no not this. 

We had a picnic on the farm and ate some - then some more along side a red lentil soup then scrambled eggs and then grabbed the last few slices for breakfast. My point:  any way you want to eat it - eat it. Just promise me you’ll make it. It’s that good. 

Butternut Squash Cornbread

  • 1 cup roasted butternut squash purée (see below)
  • 1 cup plain goat kefir or buttermilk
  • 4 TBS extra virgin olive oil
  • 2 TBS runny honey
  • 2 eggs
  • 1 - 1⁄2 cups stone ground yellow cornmeal
  • 1⁄2 cup spelt or any all-purpose flour
  • 1 TB baking powder
  • 1⁄2 tsp baking soda
  • 3⁄4 tsp fine sea salt
  • 1 TB unsalted butter 

Preheat oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.

In a large bowl, whisk together the pumpkin purée, kefir or buttermilk, olive oil, honey and eggs.

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. 

Stir the dry ingredients into the wet ingredients and mix together. Do not overwork. 

Carefully remove the HOT skillet or baking dish from the oven, and add the butter. When it has melted completely, swirl around the melted butter to cover the pan evenly then quickly pour the thick batter into the hot pan, and return it to the oven. Middle rack. Bake for about 30 or until golden brown on top and a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. 

To make the butternut squash purée: Preheat the oven to 425 degrees. Cover a baking sheet with parchment paper and place a halved butternut squash - skin side down - on the baking sheet. Rub the pieces with about a 1 TB of olive oil - skin and flesh. Place on the middle rack in the oven and roast for about 45 minute to an hour or until tender. When cool, remove the skin and discard then puree the flesh in a blender or food processor until smooth.