Butternut Squash Cornbread
Recipe -
Butternut Squash Cornbread
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Calories108
Ingredients
1 package (8.5 ounces) cornbread and muffin mix
1 large egg
1/3 cup whole milk
2 tablespoons unsalted butter, melted
1 cup prepared butternut squash soup
1 1/2 teaspoons chopped fresh thyme
Directions
1. Preheat oven to 400°; spray 8-inch square baking dish with cooking spray.
2. In large bowl, whisk cornbread mix, egg, milk and butter; whisk in soup and thyme. Transfer batter to prepared dish; bake 20 minutes or until top is lightly browned and toothpick inserted into center comes out clean. Cool 5 minutes; cut into 12 squares.
Nutritional Information
- 4 g Total fat
- 2 g Saturated fat
- 23 mg Cholesterol
- 215 mg Sodium
- 16 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 3 g Added sugars
- 2 g Protein
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings
108
Calories
Shop Ingredients
Makes 12 servings
Stove Top Cornbread Stuffing Mix, 6 oz
$3.29$0.55/oz
Eggland's Best Large Eggs, 18 count
$7.99$0.44 each
Wholesome Pantry Organic Whole Milk, half gallon
$4.69$0.07/fl oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
Fresh White Pumpkins, 3 pound
$14.97 avg/ea$4.99/lb
McCormick Thyme Leaves, 0.75 oz
$6.29$8.39/oz
Nutritional Information
- 4 g Total fat
- 2 g Saturated fat
- 23 mg Cholesterol
- 215 mg Sodium
- 16 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 3 g Added sugars
- 2 g Protein
Directions
1. Preheat oven to 400°; spray 8-inch square baking dish with cooking spray.
2. In large bowl, whisk cornbread mix, egg, milk and butter; whisk in soup and thyme. Transfer batter to prepared dish; bake 20 minutes or until top is lightly browned and toothpick inserted into center comes out clean. Cool 5 minutes; cut into 12 squares.