Squash Cornbread
Squash Cornbread
Test Kitchen
Side Dish
Ingredients
- 1 Box Jiffy Corn Muffin Mix
- 1 Egg
- ½ Cup Milk
- ½ Cup Butternut Squash Puree
Directions
- Mash the squash puree.
- Dump in the corn muffin mix, egg, and milk. Mix to combine.
- Grease muffin tins.
- Fill each about 3/4 full, and bake at 350 degrees for about 15 minutes.