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Butternut Cornbread

This gluten-free, veggie-packed version of my favourite comfort food is a perfect complement to autumn’s seasonal veggies. Dense, rich, and satisfying a square of this will leave you feeling so cozy and satisfied!

Butternut Cornbread


  • 2 Tbsp. chia seeds
  • 1 cup / 250ml milk of your choice
  • ¾ cup / 100g organic cornmeal
  • ½ cup / 50g organic corn flour
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. fine salt
  • 1 Tbsp. apple cider vinegar
  • ¼ cup / 60ml coconut oil or ghee melted
  • 1 Tbsp. pure maple syrup
  • ¾ cup / 150g butternut squash puree
  • kernels from 1 ear of steamed corn
  • 1 jalapeno seeds removed, finely diced


  • Preheat oven to 400℉/200℃.
  • Mix the chia seeds with the milk in a small bowl and set aside to gel. It should take 15 minutes or so to attain the right consistency.
  • Lightly oil a 8×8 glass baking dish.
  • In a large bowl, sift the cornmeal, corn flour, nutritional yeast, baking powder, baking soda, and salt together.
  • In a separate bowl, whisk the vinegar, coconut oil, maple syrup and squash puree until combined. Add chia and milk mixture, stir completely.
  • Add the wet mixture to the dry, and combine in as few strokes as possible. Fold in the corn kernels and jalapeno.
  • Add batter to the prepared dish, smooth out the top. Bake until deeply golden, 40-45 mins. Let cool for at least 30 minutes in the pan. Cut into squares.


Serves 6-8