Cornbread Ghosts

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Photo: Kate Sears
Recipe from All You

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

Preparation

Prep Time:
Bake: 25 Minutes

  1. 1. Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.
  2. 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. 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. 4. Use a 3- to 4-inch ghost-shaped cookie cutter to form cornbread ghosts.

September 2011

Nutritional Information

  • Calories: 330
  • Fat: 13g
  • Saturated fat: 8g
  • Protein: 6g
  • Carbohydrate: 46g
  • Fiber: 1g
  • Cholesterol: 85mg
  • Sodium: 261mg