Slow Cooker

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

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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.

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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.

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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)

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Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.

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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).

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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