Squash Corn Bread


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This is a great recipe to use up leftover winter squash.

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  • 1 C. cooked winter squash
  • 1 egg
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 C. vegetable oil
  • 3/4 C. yellow corn meal

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Place squash in a blender or food processor. (You can also mash it as long as it's cooked well-this is great for leftovers) Beat the egg lightly and add to the squash in a large bowl. Add the other ingredients and mix lightly. Place the batter into a cast iron skillet or 9 inch square pan that has been coated with butter or margarine. Dot the batter with butter if you wish and bake at 350 degrees for 40 minutes. 

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