Butternut Squash CornbreadButternut Squash Cornbread
Butternut Squash Cornbread
Butternut Squash Cornbread
Logo
Recipe - Price Rite Marketplace Corporate
ButternutSquashCornbread.jpg
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
1 package (8.5 ounces) cornbread and muffin mix
Concord Bakery Cornbread Mini Loaves, 12 count, 24 oz
Concord Bakery Cornbread Mini Loaves, 12 count, 24 oz
$4.29
1 large egg
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
1/3 cup whole milk
Wholesome Pantry Organic Whole Milk, half gallon
Wholesome Pantry Organic Whole Milk, half gallon
$4.19$0.07/fl oz
2 tablespoons unsalted butter, melted
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.29$3.99/lb
1 cup prepared butternut squash soup
Kabocha Squash, 1 pound
Kabocha Squash, 1 pound
$1.59 avg/ea$1.59/lb
1 1/2 teaspoons chopped fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.69$2.56/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.