 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
|
Make soup night fun by pairing a savory stew with a themed cornbread. We used a ghost cookie cutter for these Halloween-themed cornbreads, but you could use any cookie cutter on hand to celebrate holidays or seasons, as needed. Ingredients:
2 cups all-purpose flour |
2 cups cornmeal |
1 teaspoon baking soda |
1 teaspoon salt |
16 tablespoons (2 sticks) unsalted butter, melted |
1 1/3 cups sugar |
4 large eggs |
2 cups buttermilk |
Directions:
1. Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.
2. In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
3. Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, leaving a few lumps. Do not overmix. Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
4. Use a 3- to 4-inch ghost-shaped cookie cutter to form cornbread ghosts.
|
|