Pumpkin-Cheese Cornbread

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

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Prep Time 10 min
Total Time 35 min
Servings 12

Ingredients

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)

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Directions

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.