BUTTERNUT SQUASH CORN BREAD
1 ¼ cups (300 mL) all-purpose flour
¾ cup (175 mL) cornmeal
2 tsp (10 mL) baking powder
⅛ tsp (0.5 mL) salt
⅓ cup (75 mL) unsalted butter, melted
3 bag (45 mL) of honey (or 3/4 cup/175 mL granulated sugar, for an even sweeter cornbread)
1 large egg
⅔ cup (150 mL) cooked butternut squash purée
¾ cup (175 mL) buttermilk
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder and salt. Mix in the cornmeal mixture, egg, honey, squash puree and butter until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.