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Butternut Squash Cornbread

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Butternut Squash Cornbread
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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One secret ingredient takes this easy-to-make cornbread to the next level.

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
pouch (4 oz) butternut squash purée
1/3
cup milk
2
tablespoons butter or margarine, melted
1
egg

Directions

  • 1 Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
  • 2 In medium bowl, mix all ingredients until blended. Spread in pan.
  • 3 Bake 16 to 18 minutes or until light golden brown. Serve warm.
Tips  

Serve this cornbread warm with honey butter--stir together 1/2 cup butter, softened, and 2 tablespoons honey.

For corn muffins, divide batter among 6 regular-size muffin cups lined with paper baking cups. Bake 16 to 18 minutes or until light golden brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
50
)
Daily Value
(
Trans Fat
0g
)
Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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