Cheddar Butternut Squash Cornbread [Gluten Free]
Cornbread is my secret weakness. Actually, all corn-based products are my secret weakness: grits (I KNOW, surprising to me, too), polenta (I am Italian, after all), grilled corn (duh) and of course… cornbread.My first foray into cornbread was probably a Jiffy box mix. I think I loved eating cornbread because I loved eating butter. (I actually can only think of two times in the past two years I’ve eaten butter on something.) My next foray into cornbread was recreating Magnolia Bakery’s cornbread which was amazing because it involved like a cup of sugar. I would add a can of creamed corn to be extra fancy. This is the first time I’ve gotten cornbread right in a while with my own recipe. I am just not good at breads. Very every bread you see on this blog (which I think is maybe two, my Easy Gluten Free Banana Bread and Chocolate Chip Blueberry Banana Bread), there are about 10 failed bread recipes. A once asked if there was anything I wasn’t skilled at making – bread is one (pesto is the other). I don’t know what made me decide to throw cheese in this recipe but I am so glad I did. I was just thinking about cheesy bread and thought about cheesy grits and suddenly, I was over the bowl, grater in hand. I cannot get enough of this Cabot cheese right now. (I’ve also been eating it in a lot of kale salads and with apples for a snack – see guys, I’m not vegan!) Is cheesy cornbread wrong? If so, I don’t want to be right.
- 1 cup cornmeal
- 1 cup gluten free flour blend
- ½ cup applesauce
- ½ cup butternut squash purée
- ½ cup unsweetened almond milk
- 5 oz + 1 oz Cabot Legacy White Oak Cheddar Cheese, shredded.
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp pink Himalyan sea salt
- Preheat oven to 350 F.
- Line a loaf pan with parchment paper and spray with coconut oil.
- In a large bowl, mix together cornmeal, gluten free flour blend, baking powder, cinnamon and sea salt. Make a well in the center of the bowl.
- In a medium bowl, whisk together eggs, almond milk and maple syrup.
- Pour egg mixture into the well of the cornmeal/flour mixture. Add pureed butternut squash, applesauce and 5 ounces (that's five servings!) of the cheese to bowl and fold until combined.
- Pour mixture in prepared loaf pan. Sprinkle with remaining cheddar cheese.
- Bake for 40-45 minutes or until top begins to brown or a fork inserted comes out clean.
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
Chat with me:
What is something you aren’t good at cooking/baking? What unexpected pairings do you mix together?