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Cornbread made with RITZ Crackers

Cornbread made with RITZ Crackers

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INGREDIENTS

54 servings

  • 1 lb. all-purpose flour
  • 9-1/2 oz. yellow cornmeal
  • 6-1/2 oz. granulated sugar
  • 6-1/2 oz. RITZ Crackers, finely ground
  • 3 Tbsp. baking powder
  • 2 tsp. salt
  • 6-1/2 oz. whole milk
  • 9 oz. vegetable oil
  • 6 oz. liquid eggs

Nutrition per serving

  • Calories

    140

  • Total fat

    7 g

  • Saturated fat

    1 g

  • Trans fat

    0 g

  • Cholesterol

    15 mg

  • Sodium

    200 mg

  • Carbohydrate

    17 g

  • Dietary fiber

    0 g

  • Sugars

    5 g

  • Protein

    2 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    4 %DV

DIRECTIONS

Spray parchment-lined half-sheet pan with cooking spray.

Combine dry ingredients in bowl of mixer fitted with paddle attachment. Add combined liquid ingredients, all at once; beat on low speed just until dry ingredients are moistened. Pour into prepared pan.

Bake in 350°F standard oven 25 to 30 min. or until wooden pick inserted in center comes out clean. Cool 15 min. before cutting into 2-inch squares to serve.

Tips

Reheating

  • Cornbread is best served warm. To reheat, cover pan tightly with foil and place in 250°F standard oven 10 min. Or, pan fry each cornbread square in 1 tsp. melted butter just until warmed.