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 ***
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.
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.