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Cornbread Wedges

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Cornbread Wedges
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 8
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Wedge wonderful! Perfectly shaped servings of golden cornbread bake in a special pan.

Ingredients

2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
2/3
cup milk
1/4
cup margarine or butter, melted
2
eggs
4
medium green onions, chopped (1/4 cup)

Directions

  • 1 Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan.
  • 2 Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Tips  

Add some variety to your corn muffins! Skip the onions, and add one of the following: 3/4 cup shredded Cheddar cheese, 1/2 cup whole kernel corn or 1/3 cup chopped bell pepper.

Look for the divided scone pan at kitchen specialty stores.

Serve a special butter with cornbread. Beat 1/2 cup softened butter with a couple tablespoons of grated Parmesan cheese and a tablespoon of chopped fresh herbs such as basil leaves.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70
)
Daily Value
Total Fat
8 g
(
Saturated Fat
4 g
)
Cholesterol
70 mg
Sodium
230 mg
Potassium
60 mg
Total Carbohydrate
20 g
(
Dietary Fiber
0g
)
Protein
4 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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