Squash Corn Bread

This recipe is being posted as a request of the group on the Coffee and ..... thread. It's a keeper, but I can't remember where I found it.
Ann
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Squash Cornbread

1/2 cup soft butter
1/4 cup packed, brown sugar
2 eggs

Cream butter. Add sugar and Beat until light. Add eggs and beat. Then add:

1 cup puréed, cooked winter squash or pumpkin
1 ½ tsp lemon juice
1/4 cup milk

Beat together.

Then gradually add the dry ingredients:

3/4 cup yellow corn meal
3/4 cup flour
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt

Blend until well combined.

Pour into a buttered, medium-size loaf pan. Bake in a pre-heated 350° oven for 50
minutes or until a skewer inserted in the center comes out clean. Cool in the pan
for 10 minutes, remove and cool on rack.

Note: I use a cast iron corn bread baker I have (there's a picture at http://davesgarden.com/community/forums/fp.php?pid=2108385) and make 12 small loaves. Or sometimes I use small muffins pans. The cast iron pan is a beast to clean. I baked them about 25 minutes.

This message was edited Nov 9, 2010 9:46 AM