Pumpkin-Cheese Cornbread

 

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)

• 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.