Squash Cornbread

1 cup cooked squash puree

3/4 cup corn meal

1 egg, beaten

2 tsp. baking powder

1 tsp. salt

1/2 cup frozen or fresh kernel corn

1/4 cup oil

 

To make fresh squash puree, peel squash and boil in water. Cover and cook until soft. (add a Tbsp. of poultry seasoning and a few grinds of pepper to the cooking water if desired.) Puree cooked squash in a blender or food processor.

 

Beat egg lightly, then beat into the puree. Add the other ingredients and mix lightly. Pour thick batter into well-buttered cast iron skillet (8” across). Dot with butter, bake at 350° for 40 minutes.

 

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