Roasted Squash Cornbread

Ingredients:

• 1 1/2 cup organic cornmeal, preferably stoneground
• 1 1/2 cup unbleached white flour (or gluten-free flour mix)
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt (3/4 tsp if using salted butter)
• 1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)
• 1/3 cup maple syrup
• 1 cup milk
• 1/2 cup yogurt
• 1/2 cup melted butter (plus 1 Tbsp for greasing the pan)
• 2 eggs

Directions:

1. Preheat the oven to 400 F.
2. Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together. 
3. Whisk the eggs and maple syrup together until frothy. Add the pureed roasted squash, milk, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.
4. Pour the batter into a greased 8 x 11 baking pan, for a crispy outside to the bread. Or line a baking pan with parchment paper for easy removal of the bread. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
5. Place the pan on a wire rack and cool for about 10 minutes before cutting.