Name: Squash Cornbread
Ingredients: 3/4 cup lowfat buttermilk; 1 large egg; 1 tsp salt; 1 tbsp canola oil; 8 oz thawed frozen squash; 1 1/2 tsps baking powder; 1 tsp baking soda; 1/4 cup packed light brown sugar; 1 cup stone-ground cornmeal; 1 cup all-purpose flour

Ingredients

3/4 cup lowfat buttermilk

1 large egg

1 tsp salt

1 tbsp canola oil

8 oz thawed frozen squash

1 1/2 tsps baking powder

1 tsp baking soda

1/4 cup packed light brown sugar

1 cup stone-ground cornmeal

1 cup all-purpose flour

Directions

1.	Spray 8" square baking pan. Preheat oven to 375 °F (190 °C).
2.	Mix together dry ingredients. In another bowl, whisk together egg, 1/2 cup buttermilk, squash and canola oil.
3.	Fold in dry ingredients. Mix until well blended and add more buttermilk if needed. Batter will be thick but easy to stir.
4.	Pour into prepared pan.
5.	Bake 25 to 35 minutes until brown.
6.	Enjoy!

Nutritional Summary

There are 189 calories in 1 serving of Squash Cornbread.

Calorie Breakdown: 15% fat, 74% carbs, 10% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

189

% Daily Values*

Total Fat

3.3g

4%

Saturated Fat

0.551g

3%

Trans Fat

-

Polyunsaturated Fat

0.937g

Monounsaturated Fat

1.488g

Cholesterol

27mg

9%

Sodium

581mg

25%

Total Carbohydrate

35.81g

13%

Dietary Fiber

1.9g

7%

Sugars

8.71g

Protein

4.9g

Vitamin D

0mcg

0%

Calcium

98mg

8%

Iron

1.31mg

7%

Potassium

188mg

4%

Vitamin A

80mcg

9%

Vitamin C

2mg

2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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