Skillet Baked Butternut Squash Cornbread with Pecans & Raisins

Preheat oven to 375 F.

In a large mixing bowl add self-rising flour, cornmeal, egg and milk and stir together with a wooden spoon. Add butternut squash pieces and brown sugar and stir to combine. Add pecan pieces and raisins, mix well.

Into a 10″ cast iron skillet add melted butter then add the cornbread batter and smooth the top. Bake at 375 F for 25-30 minutes or until golden brown.

Warm the maple syrup in the microwave for 30 – 35 seconds (optional) and pour some over a serving of the cornbread. It is just so delicious! Enjoy.