Photo: Dragne Marius
Skillet Baked Butternut Squash Cornbread with Pecans & Raisins
10 ingredients
12 min + 25 min
6
openrecipes
Great flavor in this skillet baked cornbread!
Estimated Nutrition (whole recipe, rough)
967
Calories
28g
Protein
28g
Fat
150g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup Self-Rising Flour
- 1 cup Cornmeal
- 1 whole Egg Beaten
- ⅓ cups Whole Milk
- 2 cups Cooked Butternut Squash Pieces, Finely Diced (you Can Purchase Frozen From Grocery Store)
- ¼ cups Light Brown Sugar
- ½ cups Crushed Pecan Pieces
- ½ cups Raisins
- 2 Tablespoons Melted Butter For Skillet
- ¼ cups Maple Syrup For Serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes