Recipe courtesy of Schoolhouse Restaurant
Recipe courtesy of Schoolhouse Restaurant
Episode:
Tasty Time Travel
Sweet Cornbread
Getting reviews...
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 10 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 153
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 324 mg
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 10 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 153
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 324 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Grease two 8-inch square pans or loaf pans.
- Mix the corn muffin mix, flour and sugar together in a bowl. Add the milk or water and the egg and mix until combined. (The mixture may be slightly watery, but that’s good!) Pour into the prepared pans and bake until the middles are set and the cornbread is golden brown, 20 to 30 minutes. Let cool before serving.
Cook’s Note
We have a super busy restaurant and had to come up with an easy preparation for cornbread. People love it! Guy suggested adding a small amount of whole kernel corn, either fresh or canned and drained of all liquid. I tried it and it did give it more texture and flavor!
