Pumpkin Cream Cheese Cornbread (Makes 8 servings,1 wedge per serving) 8 tablespoons light margarine, divided 8 ounces low-fat cream cheese, and softened 2 cups shredded low-fat cheddar cheese,divided 2 cups all-purpose flour 3 cups cornmeal 3 tablespoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 2 cups skim milk 1/2 cup pumpkin puree Preheat oven to 400 F°. situation 12” cast iron skillet in oven for 15 minutes. Meanwhile, in a large saucepan over medium-low heat, or melt 7 tablespoons […]
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