BUTTERNUT SQUASH CORNBREAD

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Butternut Squash Cornbread image

One secret ingredient takes this easy-to-make cornbread to the next level.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 pouch (4 oz) butternut squash purée
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

  • Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
  • In medium bowl, mix all ingredients until blended. Spread in pan.
  • Bake 16 to 18 minutes or until light golden brown. Serve warm.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

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    #time-to-make     #course     #main-ingredient     #preparation     #breads     #vegetables     #muffins     #grains     #inexpensive     #quick-breads     #pasta-rice-and-grains     #squash     #4-hours-or-less

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