I had so much fun putting carrots in brownies and beans in waffles recently, I couldn’t resist adding a vegetable to corn bread too. The beauty of adding a vegetable to baked goods is that when you puree one with oil and milk or water, you emulsify the liquid ingredients, resulting in extra moistness. My first attempt was with zucchini, and the corn bread was delicious, but quite green. I don’t mind green corn bread but some people might. Since then I’ve been making this with yellow squash. Squash adds the same vegetable goodness, but the cornbread is the expected golden color.
Corn bread is often made with a blend of corn meal and wheat flour, but I used all corn meal for a rich, dense corn flavor. (And then I cut it to look like Pac-Man just because.)
Golden Corn Bread
2 cups corn meal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces yellow squash (raw)
3/4 cup plus 2 tablespoons almond milk
1/3 cup canola oil
Preheat oven to 350 F. Oil a 9-inch round pan or an 8-inch square pan.
Combine corn meal, sugar, baking powder and salt in a medium bowl. Trim the ends from the squash and cut into a few large pieces. Puree the squash in a blender with the almond milk and canola oil. Stir into the corn meal. Transfer to the baking pan and smooth the top with the back of a spoon. Bake for 30 -35 minutes or until a knife inserted in the center comes out clean.