Roasted Squash Pumpkin Seed Cornbread
Ingredients
- 5 tablespoons melted butter
- 1½ cups roasted squash, well mashed (see Basic Roasted Squash recipe below)
- 1½ cups buttermilk
- 3 eggs
- 2¼ cups stone-ground whole yellow cornmeal (not degerminated)
- ¾ cup all-purpose flour
- 1¼ tablespoons baking powder
- ¾ teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 1½ cups roasted squash cubes (see Basic Roasted Squash recipe)
- ¾ cup raw pumpkin seeds
Instructions
- Recipe is for a 10-inch skillet or equivalent baking pan. Preheat oven to 400º. Brush the pan with 1 tablespoon of the melted butter. Mix together the mashed squash, buttermilk, eggs and remaining butter until well blended. Add the cornmeal, flour, baking powder and soda, sugar and salt. Stir until everything is just incorporated. Gently stir in the cubed squash. Pour this batter into the skillet and sprinkle with pumpkin seeds. Bake for 35–45 minutes, until a knife inserted in the middle comes out clean.
