Pumpkin-Cheese Cornbread

Name: Pumpkin-Cheese Cornbread
Prep time: 10 min
Total time: 35 min
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)

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Prep Time: 10 minutes

Total: 35 minutes

Servings: 12

Author : Betty Crocker Kitchens

pumpkin cheese cornbread

Ingredients

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1/3 cup oil or melted shortening2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix1 cup shredded Parmesan cheese (4 oz)1 teaspoon ground cumin1 cup canned pumpkin (not pumpkin pie mix)1/2 cup milk2 eggs1/3 cup roasted salted hulled pumpkin seeds (pepitas)

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Instructions

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Step 1

Heat oven to 400°F. Grease 10-inch cast-iron skillet with oil. Place skillet in oven to heat.

Step 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.

Step 3

Bake 22 minutes or until golden brown. Serve warm.