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Butternut Squash Cornbread
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Adding buttermilk to this cornbread gives it a light, moist texture.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 8
200g butternut pumpkin, spiralised
250ml buttermilk
40g margarine
2 tbsp runny honey
115g polenta
115g white bread flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
1 egg
Method
Pre-heat oven to 200 ༠C/ 180 ༠C fan/350༠F/6 Gas.
Simmer the spiralised butternut pumpkin with the butter and buttermilk in frying pan for ten minutes.
Mix together the dry ingredients, then form a well in the middle.
Crack in the egg, and butternut mixture, and mix together to form a wet dough.
Put the mixture in a 1 Litre loaf tin and bake for 20 minutes.
Categories
#Cornbread
#Bread
#Butternut Squash
#Buttermilk
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