Butternut Squash Cornbread

  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6

Ingredients

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
pouch (4 oz) Green Giant™ Veggie Blend-Ins™ 100% butternut squash purée
1/3
cup milk
2
tablespoons butter or margarine, melted
1
egg

Directions

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.

Notes










Tips

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
14%
Trans Fat
0g
0%
Cholesterol
40mg
14%
Sodium
230mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.