A delightful twist on classic cornbread, infused with the warm flavors of cinnamon and allspice, and the natural sweetness of butternut squash.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick and makes it easier to remove after baking.
In a large bowl, whisk together the cornmeal, flour, baking powder, cinnamon, allspice, and salt.
Sifting the dry ingredients can help remove lumps and ensure an even mix.
In another bowl, cream the butter and brown sugar until light and fluffy.
Using room temperature butter makes it easier to cream with the sugar.
Add the eggs, lemon juice, mashed butternut squash, and milk to the butter mixture and mix until smooth.
Ensure the squash is well-mashed to avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 50 minutes, or until a knife inserted into the center comes out clean.
Check the bread a few minutes before the timer ends to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the bread helps it set and makes slicing easier.
Slice and serve warm or at room temperature. Enjoy your delicious Spiced Butternut Squash Cornbread!
Pair with honey butter or a drizzle of maple syrup for added sweetness.
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