Butternut Squash Cornbread

• 3/4 cup cornmeal
• 3/4 cup flour
• 4 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 cup butter (soft or melted)
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 teaspoons lemon juice
• 1 cup butternut squash (cooked & pureed)
• 1/4 cup milk

1. Combine corn meal, flour, baking powder, spices & salt.
2. Cream butter, add sugar & beat until light.
3. Add eggs, lemon juice, squash and milk until combined.
4. Gradually add dry ingredient until well combined.
5. Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
6. If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

cornmeal, flour, baking powder, cinnamon, allspice, salt, butter, brown sugar, eggs, lemon juice, butternut squash, milk

Taken from www.food.com/recipe/butternut-squash-cornbread-324808 (may not work)