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Pumpkin-Cheese Cornbread
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Prep Time:
10 minutes
Total Time:
35 minutes
Impress guests with cheesy pumpkin cornbread made easy with Betty Crocker® mix.
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:
  • Preheat oven to 400°F. Grease a 10-inch cast-iron skillet with oil and place it in the oven to preheat alongside it.
  • Combine cornbread mix, cheese, and cumin in a large bowl. In a separate bowl, whisk together pumpkin, milk, and eggs until smooth. Gently fold the pumpkin mixture into the cornbread mixture until combined. Stir in the hot oil from the skillet and transfer the batter to a greased skillet. Sprinkle pepitas on top and press them gently into the batter.
  • Bake for 22 minutes or until beautifully golden brown. Serve warm.

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