1 ¼ cups (300 mL) all-purpose flour
¾ cup (175 mL) cornmeal
2 tsp (10 mL) baking powder
⅛ tsp (0.5 mL) salt
⅓ cup (75 mL) unsalted butter, melted
3 bag (45 mL) of honey (or 3/4 cup/175 mL granulated sugar, for an even sweeter cornbread)
1 large egg
⅔ cup (150 mL) cooked butternut squash purée
¾ cup (175 mL) buttermilk
1. Line slow cooker with aluminum foil and spray with nonstick cooking spray.
2. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
3. In large bowl, whisk melted butter with honey. Whisk in egg. Whisk in butternut squash, then milk.
4. Slowly add flour mixture to squash mixture and stir until just combined, being careful not to overmix – it is okay to see a small amount of flour.
5. Pour batter into foil-lined slow cooker and spreading evenly with offset spatula. Cover with lid.
6. Cook on low for 2½ to 3½ hours or on high for 1 to 1½ hours, or until edges are golden brown and toothpick inserted in centre comes out clean. (Cooking time may vary.)
7. Using foil as handles, lift cornbread from slow cooker and let cool for 15 minutes. Serve with chili, honey or your favourite buttery spread.
8. Tip: If you want your bread sweeter, feel free to add more honey, or an additional 1/4 cup granulated sugar. Alternatively, if you like a less sweet cornbread, reduce or omit the honey.
9. Tip: Cornbread is best enjoyed the same day, but it will remain soft for two days. Wrap it tightly with plastic wrap or store in an airtight container overnight.