I chose to add the full amount of margerine called for in this recipe in the actual cornbread and make muffins out of them--I just sprayed each muffin cup lightly with non-stick cooking spray. Nutrient information is not available for all ingredients. Needs more sugar and salt. 7/24/10 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I did make according to recipe. Will definitely make again and again, Made exactly as stated. I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, as is. Step 3 Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. My kids loved it as-is and it wasn't dry at all. Also, it was so easy to make, not much more work than a mix anyway! This time of year calls for one thing – comfort food! This cornbead recipe is low recipe. I got 10 cornbread muffins out of one recipe. Preheat oven to 375 degrees F (175 degrees C). Let cool on a wire rack … We added corn kernels, too, giving healthiness and texture extra boosts! 284 calories; protein 4.8g; carbohydrates 39.1g; fat 12.2g; cholesterol 59mg; sodium 317.8mg. I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." Rub the inside of a 12" cast iron skillet with the vegetable oil and place … Preheat oven to 350º F. Crumble all of the cornbread and biscuits … Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines. I do NOT get a separate bowl for mixing in. Remove from heat and stir in sugar. I won't be buying those chemically mixes any more! Cornbread is so easy to make from scratch, but there's nothing more disappointing than cutting into a cooled cornbread to find that it's dry and crumbly. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. Prep Time. Scrape cornbread mixture into skillet. Preheat the oven to 400 degrees F and line an 8×8-inch baking pan with parchment paper; set aside. Also I put it in my greased preheated iron skillet for 25 min, excellent!! I use white cornmeal - I think it tastes better and it's more traditional in the south. Here is the deal - if you are going to break up this cornbread in your chili soup etc. Whisk cornmeal mixture and frozen corn into buttermilk mixture. I used powdered buttermilk and water and added 2/3 c. fresh yellow corn. But I didn't necessarily like this by itself. My family prefers more savory cornbread so I only added a healthy dash of sugar and I don't think it could have turn out any better. Sorry! I followed Bethany's advice and mixed it in the pan I baked it in, but it was so hard to be careful to not slop everything out while stirring together to me it is definitely worth one more dish to mix together in a bowl next time! Recipe makes 10 Servings 2 1/3 cup(s) lowfat buttermilk . They baked up nicely with perfectly risen tops at 375 degrees for about 22 minutes. If the skillet is hot but the batter is not ready. But then I looked at the back of the bag of cornmeal, and low and behold, the recipe seemed simple and likely to yield tasty cornbread and I needed to use up my remaining buttermilk. Remove from heat and stir in sugar. After all the ingredients are mixed in the pot I pour the batter into a baking pan. Amount is based on available nutrient data. 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