Squash Cornbread

Name: Squash Cornbread
Ingredients: 3/4 cup lowfat buttermilk; 1 large egg; 1 tsp salt; 1 tbsp canola oil; 1 1/2 tsps baking powder; 8 oz thawed frozen squash; 1 tsp baking soda; 1/4 cup packed light brown sugar; 1 cup stone-ground cornmeal; 1 cup all-purpose flour

Average Rating

3.0

Delicious baked cornbread using squash.

Servings	Prep Time	Cook Time
8	0 mins	0 mins

Ingredients

3/4 cup lowfat buttermilk

1 large egg

1 tsp salt

1 tbsp canola oil

1 1/2 tsps baking powder

8 oz thawed frozen squash

1 tsp baking soda

1/4 cup packed light brown sugar

1 cup stone-ground cornmeal

1 cup all-purpose flour

Directions

1.	Spray 8" square baking pan. Preheat oven to 375 °F (190 °C).
2.	Mix together dry ingredients. In another bowl, whisk together egg, 1/2 cup buttermilk, squash and canola oil.
3.	Fold in dry ingredients. Mix until well blended and add more buttermilk if needed. Batter will be thick but easy to stir.
4.	Pour into prepared pan.
5.	Bake 25 to 35 minutes until brown.
6.	Enjoy!

Nutrition summary

There are 189 calories in 1 serving of Squash Cornbread.

Calorie split: 15% fat, 74% carbs, 10% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

189

% Daily Values*

Total Fat

3.3g

Saturated Fat

0.551g

Trans Fat

Polyunsaturated Fat

0.937g

Monounsaturated Fat

1.488g

Cholesterol

27mg

Sodium

581mg

25%

Total Carbohydrate

35.81g

13%

Dietary Fiber

1.9g

Sugars

8.71g

Protein

4.9g

Vitamin D

0mcg

Calcium

98mg

Iron

1.31mg

Potassium

188mg

Vitamin A

80mcg

Vitamin C

2mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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