Buttermilk Cornbread with Butternut Squash Bisque

A nice and mellow meal for November: gluten free buttermilk cornbread with a creamy butternut squash bisque. If you like yellow, this is a perfect supper for you! yellow cornbread, yellow soup - what better way to follow up the feisty-flavored pomegranates than with butternut squash and cornbread?

I was delighted with the results of this cornbread. I have been experimenting with gluten free flour for some variety, and surprisingly this cornbread was light, fluffy, and not too crumbly! (I altered a non-gluten free recipe but you can use all-purpose flour, whole wheat flour, or gluten-free flour for this recipe).

Recipe for 9X13 pan
Preheat to 375* F

2 Cups Gluten Free Flour (I use Bob's Organic All-purpose Gluten Free flour)
2 Cups Cornmeal, Corn Flour, or combination of the two.
1 TB Baking Powder
1 tsp. Baking Soda
1 tsp. Salt

Mix dry ingredients together

2 Cups buttermilk (or regular milk witha tsp of white vinegar)
1/4 Cup Canola oil (or butter if you wish)
1/3 Cup Honey
2 Eggs

Mix wet ingredients together and slowly add to dry.
Mix all together until smooth (do not overmix)

Grease pan, pour in, and bake! (about 30 min. or until golden)

Fresh from the oven!

Butternut Squash Bisque