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Cornbread made with RITZ Crackers

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Ingredients

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 FACTS

Nutrition per serving

Calories140 Total fat7 gSaturated fat1 gTrans fat0 gCholesterol15 mgSodium200 mgCarbohydrate17 gDietary fiber0 gTotal Sugars5 gProtein2 gVitamin A0 %DVVitamin C0 %DVCalcium6 %DVIron4 %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.

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