Cornbread Pumpkins Zoom

Cornbread Pumpkins

Follow our recipe for a tasty mealtime treat with holiday flair. Shredded cheddar cheese gives these cut-out cornbread pumpkins their natural color and super flavor.
Makes: Cornbread serves 6.
Skill Level: Easy

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, corn meal, sugar, baking powder and salt.

Step 3

In a separate bowl, combine sour cream, oil and eggs; add to flour mixture and stir just until smooth.

Step 4

Fold in cheese. Pour into prepared pan.

Step 5

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Step 6

Cool on cooling rack for 5 minutes. Turn out and cool at least 10 minutes. Cut individual servings using pumpkin cutter.

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1 cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons granulated sugar

1 tablespoon + 1 teaspoon baking powder

1 teaspoon salt

1 cup sour cream

1/3 cup vegetable oil

2 eggs eggs

1 1/2 cups cheddar cheese (shredded)




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9 x 13 in. Sheet Pan

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