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- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
Pureed butternut squash adds delicious flavor to this fantastic, old-fashioned cornbread favorite.
Directions
- Preheat oven to 400°F.
- COOK SQUASH: Cut squash lengthwise and remove
seeds. In a lightly greased casserole dish, place squash flesh side down and bake at 400º F for
45 minutes, or until tender. Cool slightly, remove squash from skin and purée.
Cook carrots
and purée. Lower oven temperature to 375º F.
SPOON BREAD: In a 3 quart
saucepan, sauté onions in 1 tablespoon of butter until translucent. Add water, 1/2 cup milk, and
rosemary. Bring onion mixture to a boil. Whisk in cornmeal. Cook, stirring constantly, for an
additional 1 minute. Remove from heat.
To create the batter, combine the cornmeal mixture,
puréed vegetables, remaining 1/2 cup of milk, egg yolks, 2 tablespoons butter, salt, cayenne, and
cumin in pan.
Beat egg whites in a separate bowl until stiff peaks form. Fold into batter.
Place in greased 2 quart casserole.
Bake at 375º F for 45-50 minutes, or until set. The center
should be soft; do not overbake. Spoon bread is served hot, as a side dish, using a spoon.
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