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Butternut Squash Cornbread

  • Prep 5 min
  • Total 25 min
  • Servings 6

One secret ingredient takes this easy-to-make cornbread to the next level. MORE + LESS -

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

Steps

Hide Images
  • 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.

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 Facts

Serving Size: 1 Serving
Calories from Fat
50
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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