Ingredients for Ingredient Flexible Cornbread
- Crisco
- All Purpose Flour
- Yellow Cornmeal
- Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pepper
- 1 cup milk
- Vegetable Oil
- ¼ cup honey (or ¼ cup granulated sugar)
- 2 large eggs
- 1 cup creamed corn (optional)
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How to Make Ingredient Flexible Cornbread
- Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and honey (or sugar, if using).
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the creamed corn (if using), jalapeños (if using), and cheddar cheese (if using).
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
86g
Fat
16g
Carbs
20g
