Autumn Cornbread

Studded w/ Roasted Winter Squash, Peppers and Corn

Topped w/ honey butter.

Preheat oven to 425° for roasting squash.  Take out 1 cube of butter to soften.

Vegetable Prep

Roast winter squash in ½ inch cubes at 425 degrees until cooked…depending on your oven about 15 min. You want a bit of caramelization on at least 1 side. The goal is to reduce the moisture and bring forward the sugars in the squash.

Set aside to cool.

Turn the oven down to 350° so it’s ready to receive the assembled cornbread.

1. Remove corn kernels from 3-4 ears. You want about 2 cups.
2. Dice 3 mild or hot peppers into ¼ inch pieces.
3. Over medium heat, saute in olive oil until the peppers are beginning to brown a bit.
4. Add three cloves of  finely chopped garlic and cook another minute or two. Be careful to not burn the garlic.
5. Stir in the corn kernels and cook briefly.
6. Remove from the pan and allow to cool.  I use a metal sheet pan for quick cooling.

Mix up the cornbread recipe

In a large bowl:

• 2 cups cornmeal
• 2 cups flour (your choice)
• 2 Tb plus 2 tsp Baking Powder (I like to sift this into the dry ingredients to avoid clumps)
• 1 tsp sea salt
• 3 Tb brown sugar

Stir dry ingredients together with a whisk.

Sometimes I have this staged ahead of time when dinner prep time is squeezed.

In a smaller bowl whisk together:

• 4 eggs
• 2 cups milk
• ½ cup oil (I tend to use olive oil, though I’m sure melted butter would be scrumptious.)

Pour wet ingredients over the dry and gently incorporate them until smooth. Don’t over mix.

Once the mixture is combined gently fold in the cooled veggies.  (roasted winter squash cubes, sauteed corn and peppers)

Pour into greased 9x13 casserole dish and bake at 350° until the center internal temperature reaches 195°-200°, approximately 30 minutes.

While the cornbread cooks make honey butter.

Whip together

• 1 cube of softened butter
• 4 tbs honey

Using a wooden skewer,  poke holes into the cooked corn bread.

Spread the honey butter over the top and allow to melt into the holes.

Serve at once.

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