Cooking Time: 30-40 Servings: 12
This makes a fabulous after school treat for ghosts and goblins year round.
1¼ c all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/3 c packed brown sugar
3/4 teaspoon ginger
¾ c cornmeal
2 eggs, slightly beaten
3 tablespoons Olive Scene Butter Olive Oil
(plus extra for oiling the pan)
2/3 c buttermilk
¾ c cooked, mashed squash or pumpkin
Heat oven to 350 degrees.
Stir dry ingredients together.
Mix eggs, butter, buttermilk and squash together.
Add all at once to dry ingredients, stirring just until dry ingredients are moistened.
Pour into a greased 8 x 8 x 2 inch baking pan or fill a greased muffin cups 2/3 full.
Traditional method: place a well oiled 8” cast iron skillet in the oven while it is preheating, then pour the batter into the hot skillet and return to the oven to bake.
Bake bread for 35-40 minutes or muffins for 30-35 minutes.
Yield: One 8 x 8 x 2 inch bread or 1 dozen muffins.
*For a spicy version, use Olive Scene Harissa Oil. If you prefer an herbed corn bread, try using our Herbes de Provence Oil.