Butternut Squash Cornbread
Recipe - ShopRite of New Rochelle
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
Betty Crocker Cornbread & Muffin Mix, 6.5 oz
$0.89$0.14/oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.99$0.42 each
Wholesome Pantry Organic Whole Milk, half gallon
$4.99$0.08/fl oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
$3.29$0.41/oz
Imagine Organic Butternut Squash Creamy Soup, 32 fl oz
$4.49$0.14/fl oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/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.