Pumpkin-Cheese Cornbread

Pumpkin-Cheese Cornbread

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

servings

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.
Makes 12 servings (1 wedge)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 216
    • Total Fat 10g
      • (Saturated Fat 2g,),
    • Sodium 670mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 1/2g,
    • Protein 6g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 Very Lean Meat;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.