Cornbread Wedges

Cornbread Wedges

Wedge wonderful! Perfectly shaped servings of golden cornbread bake in a special pan.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

servings

2
pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix
2/3
cup milk
1/4
cup margarine or butter, melted
2
eggs
4
medium green onions, chopped (1/4 cup)
  1. Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan.
  2. Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Add some variety to your corn muffins! Skip the onions, and add one of the following: 3/4 cup shredded Cheddar cheese, 1/2 cup whole kernel corn or 1/3 cup chopped bell pepper.
Purchasing
Look for the divided scone pan at kitchen specialty stores.
Special Touch
Serve a special butter with cornbread. Beat 1/2 cup softened butter with a couple tablespoons of grated Parmesan cheese and a tablespoon of chopped fresh herbs such as basil leaves.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 4 g,),
  • Cholesterol 70 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 0g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.