Pumpkin Corn Bread
Source: Better Homes and Gardens
Gallery
Credit:
Reed Davis
Recipe Summary
Ingredients
Directions
Make-Ahead Directions:
Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350°F oven for 15 minutes or until warm.
Pumpkin Corn Muffins:
Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.
Nutrition Facts
Per Serving:
217 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 44mg; sodium 444mg; potassium 138mg; carbohydrates 27g; fiber 2g; sugar 8g; protein 4g; trans fatty acid 0g; vitamin a 2624IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 111mg; iron 1mg.