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Nutrition Facts
Serving Size 115 g
(Approx. 10 Servings)
Amount Per Serving
Calories 250 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 450 mg 19%
Total Carbohydrate 37 g 12%
Dietary Fiber 5 g 20%
Sugars 12 g
Protein 6 g
Vitamin A 110% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin Bacon Cornbread

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
10  People


Recipe makes 10 Servings

3 slices bacon
15 Oz homemade pumpkin puree* (or canned), *see recipe on
2 large eggs
1/2 cup(s) milk
1 Tsp dried sage
1/2 Tsp cinnamon
17 Oz Jiffy Corn Muffin Mix
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Preheat oven to 400ºF. Heat a heavy oven safe skillet over medium-high heat (cast iron works great for this).
Chop bacon into very fine strips and add to skillet. Stir and cook until just barely crispy.
Meanwhile, in a large bowl add pumpkin puree, eggs, milk, sage and cinnamon, whisk together. Add contents of corn muffin mix and whisk just until smooth.
Add carefully into skillet with cooked bacon (do not remove drippings). Stir gently to incorporate bacon into batter.
Place skillet in oven and bake 16 to 20 minutes, or until nicely browned on top.
Chef's Note: Serve with butter and a drizzle of fresh honey if desired.


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