Squash Corn Bread
A moist, flavorful cornbread infused with fresh squash and onion, perfect for comforting meals or as a side dish that appeals to both vegetarians and bread lovers.
Ingredients
Instructions
- Mix all ingredients together.
- Pour the batter into a greased pan.
- Bake at 325°F for 25 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or a pinch of cayenne pepper to the batter. If you don't have self-rising cornmeal or flour, you can substitute all-purpose flour and add 1 tablespoon of baking powder and a pinch of salt for each cup. This recipe can also benefit from adding shredded cheese for extra moisture and flavor, making it a great complement to other dishes like Shauna'S Knock 'Em Dead.
Serving Suggestions
This squash corn bread is delicious on its own but pairs wonderfully with a dollop of sour cream or a side of creamy tomato aspic for added flavor. Serve it alongside soups or stews, or slice it to accompany a salad for a complete meal. It also makes an excellent base for toppings like avocado or fresh herbs, enhancing the overall experience.
Storage & Reheating
To store leftovers, allow the cornbread to cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes until warmed through, ensuring it retains its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Corn Bread contains roughly 752 calories, with 11g protein, 86g carbohydrates, and 42g fat. It is an excellent source of iron (31% of the Daily Value), protein (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! You can substitute grated zucchini, carrots, or even sweet potatoes for the squash. Just ensure the moisture content is similar to maintain the right texture. Each vegetable will bring a unique flavor, making this recipe versatile and adaptable to your preferences.
What can I do if my cornbread turns out too dry?
If your cornbread is dry, it may be due to overbaking or not enough moisture. To salvage it, consider serving it with butter or a drizzle of honey which can add moisture. For next time, you might try adding an extra egg or a bit of milk to the batter to ensure a moist texture.
Is this recipe suitable for freezing?
Yes! You can freeze this squash corn bread for up to 3 months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).