Serves: 9
Total Calories: 179
1. Heat oven to 425°F. Grease 8 or 9-inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt mix well. Stir in all remaining ingredients just until smooth. Pour batter into greased pan.
2. Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.
High Altitude (above 3500 feet): Decrease baking powder to 2 teaspoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 190 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 1 g 5% * Cholesterol: 25 mg 8% * Sodium: 310 mg 13% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 1 g 4% * Sugars: 5 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat
Variations
Bacon Cornbread: Cook 4 to 5 slices bacon until crisp drain on paper towel. Substitute bacon drippings for oil. Sprinkle batter with crumbled bacon before baking.
Corn Muffins: Spoon batter into greased muffin cups. Bake 15 to 20 minutes. Immediately remove from muffin cups. Yield: 12 muffins
Corn Sticks: Spoon batter into well-greased, hot corn stick pan, filling 2/3 full. Bake 12 to 15 minutes. Immediately remove from pan. Yield: 18 corn sticks
Cornbread Ring: Spoon batter into greased 1 1/2-quart (6-cup) ring mold. Bake 15 to 20 minutes. Immediately remove from mold.
Mexican Cornbread: Prepare batter using 2 eggs, slightly beaten. Stir in 2 oz. (1/2 cup) shredded Cheddar cheese, 1/4 cup chopped green chiles and 1/4 cup finely chopped onion. Bake 20 to 25 minutes.
This Classic Cornbread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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