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Butternut Squash Jalapeno Corn Bread

This hearty and flavorful cornbread bake is made with Gordon Choice Butternut Squash Soup, cornbread mix, hot honey, fresh sage, and fresh jalapenos. It’s the perfect fall or winter dish.
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This cornbread is the perfect balance of sweet, savory, and spicy. The butternut squash bisque adds a rich and creamy flavor, the jalapenos give it a touch of heat, and the hot honey is the perfect finishing touch. It’s sure to become your new favorite cornbread recipe!

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, empty cornbread dry mix.
  3. Add Butternut Squash soup and mix until smooth.
  4. Pour mixture into a baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cool, slice and top with hot honey, sage, and sliced jalapenos.

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