Pumpkin-Cheese Cornbread

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

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
216
,
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Sodium
670mg
670%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1/2g
1/2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.