Butternut Squash Cornbread
It's delicious, it's so easy in the slow cooker!
Try this Silver & Gold recipe for breakfast or
to go along with your delicious soups. YUM!
Here's what you'll need:
1-1/4 Cup of all purpose flour
3/4 cup cornmeal
2 tsp. baking powder
1/8 tsp. salt
1/3 Cup melted unsalted butter
3 Tbsp. of maple syrup
1 egg, lightly whisked
2/3 Cup cooked + mashed butternut squash
3/4 Cup buttermilk
Here's how to make it:
Line the slow cooker with aluminum foil (we used a 5 quart slow cooker for this recipe). Spray the foil with non-stick cooking spray.
Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.
Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
Cook on low for 3-1/2 to 4 hours or on high for 1-1/2 to 2 hours or until edges are gold brown and a toothpick inserted into the centre comes out clean. (The time may be slightly different depending on your slow cooker).
Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with a bit of honey on top, if desired.
– Recipe courtesy of lifemadesweeter.com