Butternut Squash Cornbread
Recipe - Gourmet Garage Corporate
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
Easy Cheese Cheddar Cheese Snack, 8 oz
$6.99$0.87/oz
Eggland's Best Eggs, Large, 12 count
$7.99$0.67 each
Lactaid Lactose Free Whole Milk, half gallon
$7.99$0.12/fl oz
Breakstone's Unsalted Butter, 2 count, 8 oz
On Sale! Limit 4
$4.84 was $4.99$0.61/oz
Bowl & Basket Butternut Squash Soup with Granny Smith Apples, 20 oz
On Sale! Limit 4
$6.49 was $8.99$0.32/oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$3.99$6.05/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.