Three Sisters is a reference to the three crops that Native Americans often planted together: corn, squash, and beans. The corn gave the beans a stalk to climb up, the large leaves of the sprawling squash plant kept the weeds down, and the beans added nitrogen to the soil. The three ingredients find equal harmony in this moist cornbread. If you can’t buy a 10-ounce package of frozen winter squash purée, purchase a larger package (it also comes as 12 ounces) and measure out 1 cup of purée.
- 1/2 teaspoon salt
- 1 package(s) squash, winter, frozen puree
(10 ounces) thawed
- 2 large egg(s)
the oven to 375°F. Coat an 8-inch square baking pan with 2 teaspoons
of the oil.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the squash, eggs, and remaining 2 teaspoons oil. Stir until well combined. Scrape the batter into the pan, smoothing the top.
until golden on top and set, 20 to 23 minutes.
While still hot, cut into 12 pieces and serve.
Serving size: 2 pieces