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Cornbread Ghosts

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.

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

Nutrition Information

  • calories 330
  • fat 13 g
  • satfat 8 g
  • protein 6 g
  • carbohydrate 46 g
  • fiber 1 g
  • cholesterol 85 mg
  • sodium 261 mg

How to Make It

  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.