This is a new corn bread recipe for me at least although I’m sure someone has thought of it before*. For this recipe I added puréed roasted winter squash, nutmeg, cinnamon, and ginger and a little more honey and maple syrup. The results were better than I expected for a first try. It’s a soft, moist bread, not too sweet and with just about the right amount of spices (I like spicy pumpkin pies so next time I’ll up the spices just a little in the winter squash-corn bread). The recipe uses less water because the squash is wet and makes up for it.
2 Cups flour corn meal
1 Cup toasted sweet corn meal
1 Cup puréed roasted winter squash
1 Cup water
2 Eggs (use an egg substitute if you prefer)
2 Tablespoons vegetable oil
3 Tablespoons honey
3 Tablespoons maple syrup
1/2 Teaspoon vanilla
1 Teaspoon cinnamon
1 Teaspoon ginger
1/2 Teaspoon nutmeg
4 Teaspoons baking powder
1 Teaspoon salt
Soak the toasted sweet corn meal (a type of pinole) for about 15 minutes in one cup warm water. Meanwhile mix all the other dry ingredients (flour corn meal, baking powder, spices, salt) together in a separate bowl.
When the sweet corn has soaked add the two eggs, honey, maple syrup, vanilla, and oil to it and mix well. Next mix in the winter squash. After the wet ingredients are mixed add the dry ingredient mixture and mix well. If the batter seems a little dry add water a tablespoon at a time until it is loose enough. I don’t use a mixer with my batter just a large fork.
Pour the batter into an 8 inch by 12 inch by 2 inch deep greased pan. Cook in a pre-heated oven at 400º F for 30 to 35 (40 at most) minutes or until a toothpick comes out of the bread clean. Be sure not to overcook or a crunchy crust will form on the bottom. The result is a sweet and spicy bread orange from the squash and with a delicious aroma.
*I did a quick search after making the cornbread and writing this and there are lots of squash and cornbread recipes. Some don’t use spices, others do. My recipe draws on my experiences making pumpkin pie.