This recipe it so simple and quick, you'll love it as much as the fids!
2 boxes of pkgs of cornbread mix
2 eggs
2/3 c. milk
1 can of Pumpkin Pie Filling
Chopped nuts (pine, walnut, almond)
In a large bowl, mix cornbread mix, pumpkin, chopped nuts, eggs and milk. Mix til pumpkin is blended in and batter is rather lumpy.
Pour into a baking pan, sprayed with Pam.
Bake at 400 for 30 minutes.
Cool and cut into bars. Can be stored in freezer for 2 months.
NOTE: New twist on basic cornbread recipe that has become a super big hit! Instead of pumpkin, thaw and crush frozen raspberries, blackberries or blueberries and add 3/4 c. unsweetened applesauce!