Treat your guests with this pumpkin-cheese cornbread that’s made using Betty Crocker® cornbread & muffin mix.
Pumpkin-Cheese Cornbread
- Prep Time 10 min
- Total 35 min
- Servings 12
- Ingredients 8
Ingredients
- 1/3 cup oil or melted shortening
- 2 pouches (6.5 oz) 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)
Instructions
-
Step1Heat oven to 400°F. Grease 10-inch cast-iron skillet with oil. Place skillet in oven to heat.
-
Step2In 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.
-
Step3Bake 22 minutes or until golden brown. Serve warm.
Nutrition
216
Calories
10g
Total Fat
6g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 216
- Total Fat
- 10g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 670mg
- 0%
- Total Carbohydrate
- 7g
- 0%
- Dietary Fiber
- 1/2g
- 0%
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 2 Very Lean Meat; 1 1/2 Fat;Carbohydrate Choice
1/2
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