- Oil for spraying pan
- 1 egg
- 1 cup (250 mL) milk
- ¾ cup (175 mL) sugar
- ¼ cup (60 mL) vegetable oil
- ¼ cup (60 mL) butter
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) cornmeal
- 1 tbsp (15 mL) baking powder
- ¼ tsp (1 mL) salt
Add the egg, milk, sugar, oil, and melted butter to the Batter Mixer & Dispenser. Pump the handle until combined. Add the flour, cornmeal, baking powder, and salt to the dispenser. Pump the handle until combined.
Place the dispenser cap on the plunger and select the medium dot. Dispense 1 pump of the batter into each well of the pan.
Bake for 18–20 minutes, or until a Cake Tester & Releaser inserted into the cornbread comes out clean.
Remove from the oven and immediately use the square Boat Press to create a well in each cornbread. Fill the boats with chili or barbecue chicken.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 cornbread cup): Calories 210, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Sodium 70 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 14 g, Protein 3 g
If you’re using store-bought cornbread mix, combine 2 boxes of Jiffy cornbread mix, 2 eggs, and ⅔ cup (150 mL) of milk. Bake for 15–20 minutes, or until lightly brown. Immediately press the cornbread with the square Boat Press.