CORN BREAD
1 1/4 c. all-purpose flour
1 tbsp. baking powder
1/3 c. packed brown sugar
1/2 tsp. salt
3/4 tsp. ginger
3/4 c. cornmeal
2 eggs, slightly beaten
1/4 c. butter, melted
2/3 c. buttermilk
3/4 c. cooked, mashed squash
Heat oven to 350 degrees. Stir dry ingredients together. Mix eggs, butter, buttermilk and squash together. Add all at once to dry ingredients, stirring just until dry ingredients are moistened. Pour into greased 8 x 8 x 2 inch baking pan or fill greased muffin cups 2/3 full. Bake bread for 35-40 minutes or muffins for 30-35 minutes. Yield: One 8 x 8 x 2 inch bread or 1 dozen muffins.
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