Photo: Kate Sears
Prep Time
10 Mins
Bake Time
25 Mins
Yield
16 pieces (serving size: 1 piece)

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.

How to Make It

Step 1

Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.

Step 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.

Step 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.

Step 4

Use a 3- to 4-inch ghost-shaped cookie cutter to form cornbread ghosts.

You May Like

Ratings & Reviews