25+ Delicious Butternut Squash Cornbread Recipes for All Seasons

Butternut squash cornbread is a delightful twist on a classic favorite, combining the rich, nutty flavors of cornmeal with the natural sweetness of butternut squash.

This versatile dish is perfect for any occasion, whether it’s a cozy family dinner, a holiday gathering, or a simple weeknight meal.

With its moist texture and hearty flavor, butternut squash cornbread can serve as a delicious side or a satisfying snack on its own.

In this article, we’ll explore over 25 mouthwatering recipes that showcase the unique flavor of butternut squash in cornbread.

From savory versions packed with cheese and spices to sweet iterations that pair perfectly with honey butter, there’s a butternut squash cornbread recipe here for everyone.

So, roll up your sleeves and get ready to discover the wonderful world of butternut squash cornbread!

25+ Delicious Butternut Squash Cornbread Recipes for All Seasons

Whether you’re a long-time cornbread lover or new to the delights of butternut squash, these 25+ recipes will inspire you to get creative in the kitchen.

With their enticing aromas and delicious flavors, these cornbreads will surely impress your family and friends.

Not only are they perfect for pairing with soups, stews, and chili, but they also make excellent standalone snacks or breakfast items.

As you explore these recipes, you’ll find that butternut squash cornbread is more than just a side dish; it’s a comforting, flavorful addition to your culinary repertoire.

So, gather your ingredients and start baking—you’re in for a treat!

Butternut Squash Cornbread with Sage

This savory butternut squash cornbread is infused with fresh sage, creating a delightful harmony of flavors. The sweetness of the squash balances the savory notes, making it a perfect side for fall meals or a comforting snack on its own. It’s moist, fluffy, and has a beautiful golden color, making it an attractive addition to any table.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper.
3. In another bowl, whisk together the butternut squash puree, eggs, buttermilk, and vegetable oil until smooth.
4. Combine the wet and dry ingredients, stirring until just combined. Fold in the chopped sage.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing.

This butternut squash cornbread with sage is not only delicious but also a celebration of autumn flavors. The earthy undertones from the sage complement the natural sweetness of the squash, resulting in a comforting dish that pairs beautifully with roasted meats or stews. It’s an ideal choice for holiday gatherings, potlucks, or a cozy dinner at home. Enjoy it warm with a pat of butter for an extra touch of indulgence!

Spicy Butternut Squash Cornbread with Jalapeños

Kick up your cornbread game with this spicy butternut squash cornbread recipe, featuring jalapeños for a flavorful kick. The heat from the jalapeños balances the sweetness of the squash, resulting in a bold and exciting dish. This cornbread is perfect for serving alongside chili, barbecues, or as a standalone snack.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1-2 jalapeños, diced (seeds removed for less heat)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or baking dish.
2. In a large bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together the butternut squash puree, buttermilk, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced jalapeños and cheddar cheese, if using.
5. Pour the batter into the prepared skillet and spread it out evenly.
6. Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
7. Allow to cool for a few minutes before slicing.

This spicy butternut squash cornbread is a bold take on a classic favorite, delivering a perfect balance of sweet and spicy flavors. It’s a great accompaniment to hearty dishes like chili or barbecue, adding a delightful kick to your meal. Whether served warm or at room temperature, this cornbread is sure to be a hit with friends and family, providing a unique twist that sparks conversation and pleases the palate.

Butternut Squash Cornbread Muffins with Maple Glaze

These butternut squash cornbread muffins are not only adorable but also bursting with flavor. Topped with a sweet maple glaze, they make for a perfect breakfast treat or afternoon snack. The combination of moist cornbread and the rich, sweet glaze elevates these muffins to a new level, making them irresistible to both kids and adults.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup maple syrup (for the glaze)
• 1/2 cup powdered sugar (for the glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine butternut squash puree, buttermilk, eggs, and vegetable oil, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
7. For the glaze, whisk together the maple syrup and powdered sugar until smooth. Drizzle over the cooled muffins.

These butternut squash cornbread muffins with maple glaze are a delightful blend of sweet and savory flavors, perfect for any time of day. The muffins are moist and fluffy, while the maple glaze adds a touch of sweetness that perfectly complements the earthy squash. Whether enjoyed for breakfast, as a snack, or as a dessert, these muffins are sure to be a favorite. Their appealing presentation and delicious taste make them a wonderful addition to any brunch or gathering. Enjoy them fresh out of the oven or save some for later; they are perfect either way!

Butternut Squash Cornbread with Cranberries and Pecans

This butternut squash cornbread incorporates tart cranberries and crunchy pecans, creating a delightful contrast of flavors and textures. The sweet and nutty undertones from the squash and pecans, paired with the bright acidity of the cranberries, make this cornbread a perfect side dish for holiday meals or a tasty snack. It’s not only delicious but also visually appealing, with pops of red from the cranberries against the golden cornbread.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the butternut squash puree, buttermilk, eggs, and vegetable oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the dried cranberries and chopped pecans.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing.

This butternut squash cornbread with cranberries and pecans is a delightful combination of sweet and savory flavors. The cranberries add a lovely tartness that perfectly balances the natural sweetness of the squash, while the pecans introduce a satisfying crunch. This cornbread is perfect for Thanksgiving dinner, holiday gatherings, or a cozy family meal. Enjoy it warm, perhaps with a dollop of butter or a drizzle of honey, and savor the wonderful blend of flavors!

Herbed Butternut Squash Cornbread with Feta

This savory butternut squash cornbread is enhanced with fresh herbs and crumbled feta cheese, adding a Mediterranean twist to the classic recipe. The combination of aromatic herbs, creamy feta, and the sweetness of the butternut squash creates a unique flavor profile that pairs well with salads, soups, or grilled meats. This cornbread is not only delicious but also perfect for entertaining, impressing your guests with its sophisticated flavors.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
2. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, combine the butternut squash puree, olive oil, buttermilk, and eggs, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the crumbled feta, thyme, and rosemary.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean.
7. Allow to cool for a few minutes before slicing.

This herbed butternut squash cornbread with feta is a deliciously unique take on a classic dish. The herbs infuse the cornbread with a fragrant aroma, while the feta adds a creamy, tangy flavor that complements the sweetness of the squash. This cornbread makes a delightful addition to any meal, whether served alongside a hearty soup or as part of a festive spread. Serve it warm, and watch your guests enjoy every bite!

Butternut Squash Cornbread Pancakes

These butternut squash cornbread pancakes combine the heartiness of cornbread with the fluffy texture of pancakes, making for a fun and delicious breakfast option. Sweetened with a hint of maple syrup and packed with nutrition from the butternut squash, these pancakes are perfect for a leisurely weekend brunch or a quick weekday breakfast. They’re versatile enough to be topped with syrup, yogurt, or fresh fruit for a delightful morning treat.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 large eggs
• 1 cup milk (or buttermilk)
• 1/4 cup vegetable oil
• Maple syrup for serving

Instructions:

1. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, whisk together the butternut squash puree, eggs, milk, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes until golden brown.
6. Keep the pancakes warm in a low oven while you cook the remaining batter.
7. Serve warm with maple syrup.

These butternut squash cornbread pancakes are a delightful and innovative way to enjoy the flavors of cornbread in a breakfast favorite. The pancakes are fluffy and tender, with a subtle sweetness from the butternut squash that pairs perfectly with maple syrup. They offer a nutritious start to your day and can easily be dressed up with toppings like yogurt, berries, or even a sprinkle of cinnamon. Enjoy these pancakes with your family for a wholesome breakfast experience that will keep everyone coming back for more!

Spicy Butternut Squash Cornbread with Jalapeños

For those who enjoy a bit of heat, this spicy butternut squash cornbread incorporates diced jalapeños, adding a fiery kick to the sweet and earthy flavors of the squash. The combination of spicy and sweet makes this cornbread an exciting addition to any meal. It pairs wonderfully with chili, barbecued meats, or can even be enjoyed on its own with a pat of butter. This cornbread is perfect for gatherings or cozy nights in, bringing a bit of warmth to your table.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the butternut squash puree, buttermilk, eggs, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped jalapeños and cheese, if using.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Let cool slightly before slicing.

This spicy butternut squash cornbread with jalapeños is a flavor-packed twist on traditional cornbread. The warmth from the jalapeños perfectly complements the sweetness of the butternut squash, creating a dynamic taste experience. It’s an excellent side dish for hearty meals like chili or barbecued meats, or even as a snack with cream cheese. This cornbread will bring a touch of excitement to your table, making it a favorite among spice lovers!

Butternut Squash Cornbread Muffins with Maple Glaze

These butternut squash cornbread muffins are a delightful breakfast or snack option, topped with a sweet maple glaze that adds a touch of indulgence. The muffins are moist, fluffy, and packed with flavor from the squash, making them a perfect pick-me-up for busy mornings or afternoon tea. The maple glaze brings an extra layer of sweetness and makes these muffins feel special. They can be enjoyed warm from the oven or at room temperature, making them versatile for any occasion.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• Maple Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 teaspoons milk (to thin)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
2. In a large bowl, mix together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the butternut squash puree, milk, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. While the muffins are baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency by adding more milk if necessary.
8. Allow the muffins to cool slightly before drizzling with the maple glaze.

These butternut squash cornbread muffins with maple glaze are a sweet and satisfying treat, perfect for any time of the day. The muffins are incredibly moist thanks to the butternut squash, while the maple glaze adds a deliciously sweet finish. They are not only easy to make but also versatile enough to be served at breakfast, as an afternoon snack, or even as a dessert. Enjoy these muffins warm or at room temperature; they’re sure to become a beloved addition to your recipe collection!

Butternut Squash Cornbread with Sage and Brown Butter

This butternut squash cornbread is elevated with the nutty flavor of brown butter and the aromatic essence of fresh sage. The combination of squash and sage gives the cornbread a warm, earthy flavor that is perfect for fall gatherings. This recipe brings a gourmet twist to traditional cornbread, making it an ideal accompaniment to roasted meats or hearty soups. Its rich flavor profile and delightful texture make this cornbread a standout dish that will impress family and friends alike.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter
• 2 tablespoons fresh sage, finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet.
2. In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and let it cool slightly.
3. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk together the butternut squash puree, buttermilk, eggs, and browned butter until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped sage.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
8. Let cool slightly before slicing.

This butternut squash cornbread with sage and brown butter offers a unique and sophisticated twist on a classic dish. The nuttiness from the brown butter enhances the natural sweetness of the squash, while the sage adds an aromatic depth that is perfect for fall. This cornbread pairs beautifully with roasted meats, stews, or even as part of a festive holiday spread. Serve it warm for a comforting addition to any meal, and watch it become a cherished recipe in your collection!

Herbed Butternut Squash Cornbread with Feta

This herbed butternut squash cornbread incorporates fresh herbs and tangy feta cheese, creating a delightful flavor profile that elevates traditional cornbread. The sweetness of the butternut squash balances perfectly with the salty, creamy feta and the aromatic herbs, making this cornbread a versatile side dish. It’s perfect for pairing with Mediterranean dishes, grilled meats, or even as a standalone snack. The unique combination of flavors will impress your guests and family alike, providing a fresh twist to your cornbread collection.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the butternut squash puree, milk, eggs, and olive oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the feta cheese, parsley, and thyme.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing.

This herbed butternut squash cornbread with feta offers a sophisticated twist on a classic favorite. The freshness of the herbs combined with the richness of the feta creates a delightful balance of flavors that makes this cornbread stand out. It’s an excellent choice for a brunch spread, served alongside soups, or as a unique side dish at your next gathering. This cornbread is not only delicious but also visually appealing, making it a delightful addition to your table!

Butternut Squash Cornbread with Cranberries and Pecans

This butternut squash cornbread is studded with sweet dried cranberries and crunchy pecans, creating a delightful contrast of flavors and textures. The cranberries add a pop of tartness, while the pecans provide a nutty richness that complements the squash beautifully. Perfect for the fall and winter seasons, this cornbread makes a wonderful accompaniment to holiday meals or as a sweet treat enjoyed with a cup of tea. Its vibrant colors and enticing aroma will surely impress your guests and family.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the butternut squash puree, buttermilk, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries and pecans.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Allow to cool slightly before slicing.

This butternut squash cornbread with cranberries and pecans is a festive delight that adds a touch of sweetness and crunch to any meal. The combination of the earthy squash, tart cranberries, and nutty pecans creates a rich flavor profile that is both comforting and exciting. Whether served as a side dish for holiday dinners or enjoyed as a snack, this cornbread is sure to be a crowd-pleaser. Its beautiful presentation makes it a wonderful addition to any festive table, and its delightful flavors will keep your guests coming back for more!

Maple-Bourbon Butternut Squash Cornbread

This indulgent recipe for butternut squash cornbread combines the rich flavors of maple syrup and bourbon, creating a sweet and sophisticated treat. The addition of bourbon adds depth and complexity, while the maple syrup enhances the natural sweetness of the squash. This cornbread is perfect for special occasions or as a comforting treat on a chilly day. It pairs beautifully with butter and honey, or can be served alongside hearty stews and roasted meats. This recipe elevates traditional cornbread into a gourmet experience!

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
2. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the butternut squash puree, maple syrup, bourbon, buttermilk, eggs, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing.

This maple-bourbon butternut squash cornbread is a decadent treat that brings a touch of elegance to any meal. The complex flavors of maple and bourbon perfectly complement the sweetness of the butternut squash, resulting in a cornbread that is both comforting and sophisticated. Ideal for festive occasions or cozy family dinners, this cornbread pairs beautifully with savory dishes or can be enjoyed on its own with a drizzle of honey or a spread of butter. It’s a delightful way to celebrate the flavors of the season while impressing your guests with a unique twist on a classic dish!

Savory Butternut Squash Cornbread with Cheese and Jalapeños

This savory butternut squash cornbread features a delicious blend of sharp cheese and spicy jalapeños, making it a standout side dish for any meal. The sweetness of the butternut squash perfectly balances the heat from the jalapeños, while the cheese adds creaminess and depth. This cornbread is a fantastic choice for barbecues, chili nights, or as an accompaniment to soups. Its delightful flavor profile and inviting aroma make it an instant crowd-pleaser, ensuring that your guests will be asking for seconds!

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup jalapeños, diced (fresh or pickled)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the butternut squash puree, milk, eggs, and vegetable oil until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheese and jalapeños.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Allow to cool slightly before slicing.

This savory butternut squash cornbread with cheese and jalapeños is a fantastic way to spice up your traditional cornbread recipe. The combination of flavors offers a delightful kick, making it an excellent pairing for spicy dishes or rich soups. Serve it warm with a pat of butter, or enjoy it on its own as a tasty snack. This cornbread is perfect for gatherings, barbecues, or any occasion where a savory, satisfying dish is needed. Its unique flavors and enticing aroma will surely make it a favorite at your table!

Cinnamon-Spiced Butternut Squash Cornbread Muffins

These cinnamon-spiced butternut squash cornbread muffins are a delightful treat for breakfast or as an afternoon snack. The warm spices combined with the natural sweetness of the squash create a comforting flavor profile that is perfect for fall. These muffins are not only easy to make but also portable, making them great for on-the-go breakfasts or lunchboxes. Their fluffy texture and inviting aroma will fill your kitchen with warmth, making them a favorite for both kids and adults alike.

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup vegetable oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, mix together the cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the butternut squash puree, milk, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These cinnamon-spiced butternut squash cornbread muffins are a delightful addition to any breakfast table or snack time. The aromatic spices and sweet squash make for a comforting and satisfying treat that can be enjoyed warm or at room temperature. They are versatile enough to serve on their own or paired with butter, cream cheese, or jam. Perfect for the fall season, these muffins are sure to become a go-to recipe for gatherings, brunches, or simply as a delicious way to start your day!

Sweet Butternut Squash Cornbread with Honey Butter

This sweet butternut squash cornbread is a delectable treat that highlights the natural sweetness of the squash, enhanced by a touch of honey. Served with homemade honey butter, this cornbread becomes an irresistible dish that is perfect for any occasion. Whether you’re enjoying it as a side for a holiday feast or as a snack with tea, this cornbread brings a comforting warmth and sweetness to the table. Its moist texture and rich flavor will leave your guests asking for the recipe!

Ingredients:

• 1 cup butternut squash puree (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Honey Butter:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
2. In a large bowl, combine the cornmeal, flour, honey, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the butternut squash puree, milk, eggs, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. To make the honey butter, beat together the softened butter and honey until smooth and creamy.
8. Allow the cornbread to cool slightly before slicing. Serve warm with honey butter.

This sweet butternut squash cornbread with honey butter is the perfect way to showcase the flavors of fall. The cornbread itself is moist and sweet, while the honey butter adds an extra layer of richness that enhances every bite. This dish is not only delightful as a side for savory meals but also stands alone as a sweet snack or breakfast item. Its inviting aroma and beautiful golden color will brighten any table, making it an ideal choice for gatherings, holidays, or any time you want to enjoy a deliciously comforting treat.

Note: More recipes are coming soon!