October 26, 2009

Squash Cornbread

I made a fantastic squash cornbread inspired by this recipe One Perfect Bite: Zucchini Cornbread.

Squash Cornbread

5 cups grated squash
1/4 chopped onion
2 cups coarse yellow cornmeal
1/2 cup Gluten Free Flour
3 large eggs, beaten
1/2 cup yogurt
1/2 cup water
1 teaspoon salt
3 tablespoons sugar
1 tablespoon baking powder
2 tablespoons fresh cilantro


1) Preheat oven to 350 degrees F. Lightly grease an 8 x 8 x 2-inch pan. Grease pan. Set aside.

2) In a large bowl, whisk or sift together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt.

3) In a small bowl, beat eggs, yogurt, water and cilantro together. Add to flour mixture and stir just until combined. Stir in squash and onion. Spoon batter into prepared pan.

4) Bake uncovered about 45 minutes. Cool for 10 minutes in pan. slice and serve. This is best served warm. Yield: 12 servings.