If you've ever grown squash then you likely know what it's like to have an abundance. It can be a struggle to figure out how to utilize all of it without eating the same thing over and over. That's where this squash cornbread comes into play.

Shredding squash with a grater is a smart way to prep it and it’s excellent in cornbread. With the inclusion of honey and lots of butter, you might mistake this for cake. That's why there are poblanos and jalapeños, they add just enough heat to remind you that this belongs with a savory meal.

This recipe is also an excellent way to eat those beautiful and delicate squash blossoms. Pick the male flowers, remove the inner pistil, and lightly brush with oil. They'll crisp up in the oven, an easy alternative to frying.

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1. Preheat an oven to 375℉. If baking in a cast iron, place it in the oven as it preheats.
2. Whisk the dry ingredients together in a bowl: cornmeal, flour, baking powder, baking soda, and salt. In a separate and larger bowl, whisk together the eggs, butter, honey, sugar, buttermilk, and peppers.
3. Fold the dry ingredients into the wet ingredients with a spatula.
4. Place the shredded squash inside of a tea towel and twist to wring out the liquids. Fold the squash into the cornbread batter.
5. Remove the cast iron from the oven and drop in a tablespoon of butter to coat the pan. Pour in the cornbread batter.
6. If using squash blossoms, clean them gently with a damp towel. If you wash them under water, be sure to pay very dry. Lay the flowers on top of the cornbread and baste with melted butter or oil.
7. Bake until a toothpick comes out clean, roughly 45 minutes.
8. Allow the cornbread to cool before eating. Serving with spoonfuls of honey is optional, but encouraged!