Cornbread made with RITZ Crackers



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

Nutrition per serving

Calories140 Total fat7 gSaturated fat1 gTrans fat0 gCholesterol15 mgSodium200 mgCarbohydrate17 gDietary fiber0 gProtein2 gVitamin A0 %DVVitamin C0 %DVCalcium6 %DVIron4 %DV

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.



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.

© Mondelēz International group