Skip to main content

Pumpkin-Cheese Cornbread

(0 reviews)
Pumpkin-Cheese Cornbread
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Treat your guests with this pumpkin-cheese cornbread that’s made using Betty Crocker® cornbread & muffin mix.

Ingredients

1/3
cup oil or melted shortening
2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1
cup shredded Parmesan cheese (4 oz)
1
teaspoon ground cumin
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup milk
2
eggs
1/3
cup roasted salted hulled pumpkin seeds (pepitas)

Directions

  • 1 Heat oven to 400°F. Grease 10-inch cast-iron skillet with oil. Place skillet in oven to heat.
  • 2 In large bowl, stir cornbread mix, cheese and cumin. In medium bowl, stir pumpkin, milk and eggs until smooth. Add pumpkin mixture to cornbread mixture; mix well. Stir in hot oil from skillet. Pour batter into greased skillet. Sprinkle pepitas over batter, pressing in gently.
  • 3 Bake 22 minutes or until golden brown. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
216
Daily Value
Total Fat
10g
0%
(
Saturated Fat
2g
0%
)
Sodium
670mg
0%
Total Carbohydrate
7g
0%
(
Dietary Fiber
1/2g
0%
)
Protein
6g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet