Cornbread Ghosts

Photo: Kate Sears

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.

Yield: 16 pieces (serving size: 1 piece)
Cost per Serving: $0.40
Recipe from All You

More From Allyou

Recipe Time

Prep Time:
Bake: 25 Minutes

Nutritional Information

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cornbread Ghosts Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy