Squash Cornbread

Squash Cornbread

Test Kitchen

Category

Side Dish

Ingredients

  • 1 Box Jiffy Corn Muffin Mix

  • 1 Egg

  • ½ Cup Milk

  • ½ Cup Butternut Squash Puree

Directions

  1. Mash the squash puree.

  2. Dump in the corn muffin mix, egg, and milk. Mix to combine.

  3. Grease muffin tins.

  4. Fill each about 3/4 full, and bake at 350 degrees for about 15 minutes.
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