Servings | Prep Time | Cook Time |
---|---|---|
8 | 0 mins | 0 mins |
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! |
There are 189 calories in 1 serving of Squash Cornbread.
Calorie split: 15% fat, 74% carbs, 10% protein.
|
Serving Size | 1 serving |