Ingredients:
8.5 oz box of Jiffy Corn Muffin Mix (can sub gluten free)
1 egg
1/3 cup of milk
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice
2 tsp baking stevia
Directions:
Preheat oven to 400 degrees and butter a skillet or 8x8 baking dish
Whisk together corn muffin mix, pumpkin pie spice and stevia.
Mix in milk, pumpkin and egg until combined and pour into baking dish.
Bake for 22-25 minutes.
Serve with butter and drizzled with honey.
linking to http://www.skiptomylou.org/made-by-you-monday-36/
Your cornbread looks yummy. I have wondered about making it into a dessert somehow, and you've done it. I'm gluten-intolerant, so this is something I definitely need to try.
ReplyDeleteLet me know how you like it and thanks for stopping by! I'll be sure to visit you as well!
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