Butternut Squash Cornbread - cooking recipe

Ingredients

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

Preparation

Combine corn meal, flour, baking powder, spices & salt.
Cream butter, add sugar & beat until light.
Add eggs, lemon juice, squash and milk until combined.
Gradually add dry ingredient until well combined.
Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.