Put that slow cooker to use, by making this soft and slightly sweet cornbread. Made with roasted butternut squash.
Yields 4-5
A flavorful and slightly sweet cornbread made with roasted butternut squash and honey. Cooking it in the slow cooker adds moisture and makes this easy to put together.
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
1 1/4 cup of all purpose flour (measured correctly - spoon + sweep method)
3/4 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, melted
3 tablespoons of maple syrup or honey
1 large egg, lightly whisked
2/3 cup butternut squash, cooked and mashed well (I roasted mine)
3/4 cup plus 2 tablespoons buttermilk ***
Instructions
- Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.
- Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
- Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
- Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are gold brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).
- Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
- Wrap in plastic wrap and place in an airtight container for up to 2 days.
Notes
If you like a less sweet cornbread, reduce or omit the maple syrup or honey
** To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.
*Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container overnight.
****I make this in a 5 quart slow cooker
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