From the Victory Garden.....Squash Cornbread

 

Squash Cornbread in a pool of maple syrup

My sister Penelope loves her old Victory Garden cookbook with recipes by Marian Morash. This is one of those baked good recipes in which the addition of vegetable enhances the outcome. Cornbread can often be dry, but the addition of a single cup of cooked squash makes this cornbread moist and a very pretty colour too. 

Ingredients:

• 3/4 cup yellow cornmeal
• 3/4 cup flour
• 4 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/2 tsp. salt
• 1/2 cup soft butter
• 1/4 packed cup brown sugar
• 2 eggs
• 1&1/2 tsp. lemon juice
• 1 cup pureed (or mashed) cooked winter squash...either buttercup or butternut would work well
• 1/4 cup milk

Methods:

Preheat your oven to 350 degrees F.

Combine the corn meal, flour, baking powder, spices and salt in a bowl. In a second larger bowl, cream the butter and sugar and beat until light. Add the eggs, lemon juice, squash and milk to the butter and sugar and beat. Gradually add the dry ingredients until everything is well-combined. Pour the batter into a buttered loaf pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean.

Cool, slice, then butter it up or drench it in maple syrup. Good either way.