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.
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
Cornbread serves 6.
Preheat oven to 350°F. Spray pan with vegetable pan spray.
In medium bowl, combine flour, corn meal, sugar, baking powder and salt.
In a separate bowl, combine sour cream, oil and eggs; add to flour mixture and stir just until smooth.
Fold in cheese. Pour into prepared pan.
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool on cooling rack for 5 minutes. Turn out and cool at least 10 minutes. Cut individual servings using pumpkin cutter.