Yay for cornbread mix and substituting pumpkin butter for the oil. It rose just the same and was pretty moist. You can definitely make out the pumpkin spice in the midst of the cornbread grit. I'd call it 50/50 as far as which flavor is more dominant. I was too impatient to wait for the slow cooker and too lazy to move stuff out of the oven in order to use it. So yay for the rice cooker. I love how it "browns" more evenly than if it had been in the oven. And it's definitely more uniform than if I had used the slow cooker, which tends to burn the edges.
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