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) 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

No nutrition information available for this recipe.