Pumpkin Cheese Cornbread Recipe

Ingredients

1/3

cup oil or melted shortening

2

                        pouches (6.5 oz each) 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)

Preparation

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

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.

Bake 22 minutes or until golden brown. Serve warm.

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