Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Winter Squash Cornbread


Winter Squash Cornbread


  • 1 cup stone-ground cornmeal
  • 1 cup masa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin (optional)
  • 1 large egg (or egg substitute)
  • 1/2 cup milk or unsweetened milk substitute
  • 1 cup cooked mashed squash
  • 1 tablespoon vegetable oil
  • 1 chipotle pepper, diced (optional)


  1. Combine cornmeal, masa, baking soda, salt, sugar, and cumin in a large mixing bowl.
  2. In medium bowl, thoroughly combine egg, milk substitute, squash, and vegetable oil.
  3. Combine the wet ingredients with the dry ingredients. The batter should be thick but move easily.
  4.  Liberally coat a cast iron skillet with cooking spray or butter and pour the batter in to the skillet.
  5. Bake at 350 degrees until golden brown it can pass the toothpick test, about 20-30 minutes.

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