{Slow Cooker} Butternut Squash Cornbread

INGREDIENTS

1 1/4 cups

all purpose flour (measured correctly - spoon + sweep method)

3/4 cup

cornmeal

2 tsp

baking powder

1/8 tsp

salt

1/3 cup

unsalted butter (melted)

3 tbsp

maple syrup or honey

large egg (lightly whisked)

2/3 cup

butternut squash (cooked and mashed well (I roasted mine))

3/4 cup

plus 2 tablespoons buttermilk ***