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Photo: Kate Sears Photo by: Photo: Kate Sears

Cornbread Ghosts

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.

All You SEPTEMBER 2011

  • Yield: 16 pieces (serving size: 1 piece)
  • Prep time:10 Minutes
  • Bake:25 Minutes
  • Cost Per Serving:$0.40

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. 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.

Nutritional Information

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

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