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Slow Cooker Butternut Squash Cornbread

kept bydesyo

*If you want your bread sweeter, feel free to add more honey or you can also use ¼ cup of granulated sugar

*If you like a less sweet cornbread, reduce or omit the honey.

*Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container overnight.

**I make this in a 5 quart slow cooker


1¼ cup of all purpose flour
¾ cup cornmeal
2 teaspoons baking powder
⅛ teaspoon salt
⅓ cup unsalted butter, melted
* 3 tablespoons of honey (I also tried ¼ cup of granulated sugar which gives you an even sweeter cornbread)
1 egg
⅔ cup butternut squash, cooked and mashed well (I roasted mine)
¾ cup buttermilk



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