Wedge wonderful! Perfectly shaped servings of golden cornbread bake in a special pan.
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
cup margarine or butter, melted
medium green onions, chopped (1/4 cup)
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.
Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
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.
Look for the divided scone pan at kitchen specialty stores.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- 70 mg
- 230 mg
- 60 mg
- Total Carbohydrate
- 20 g
- Dietary Fiber
- 4 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.