Squash Cornbread

Ingredients

• 3/4 cup lowfat buttermilkNutrition
• 1 large eggNutrition
• 1 tsp saltNutrition
• 1 tbsp canola oilNutrition
• 1 1/2 tsps baking powderNutrition
• 8 oz thawed frozen squashNutrition
• 1 tsp baking sodaNutrition
• 1/4 cup packed light brown sugarNutrition
• 1 cup stone-ground cornmealNutrition
• 1 cup all-purpose flourNutrition

Directions

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

Nutrition per serving

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