Tuesday, June 5, 2012

Easy Corn Bread Wedges

There's not really much to say about this corn bread - other than the fact that it is very easy and very tasty.  You might notice that the serving quantity reads "12 wedges," but in the final picture, there are only 11 wedges.  I may have eaten one while I was waiting for the last batch to bake.  :D  Hey, a girl can only hold out for so long when face-to-face with warm, buttery corn bread.  *Wink*

  • 1 box Jiffy corn muffin mix (8.5 oz size)
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup sweet corn, drained (from a small can)

Pan Insert to Use:  Quarter Pan (or Divider Pan*)

Servings:  About 12 wedges

1.  Spray pan insert generously with non-stick spray and preheat grill.
2.  Combine all ingredients and mix thoroughly:

3.  Pour batter into wells, close lid, and cook for 5-8 minutes:

4.  Test doneness with a toothpick, and carefully remove wedges from pan.

5.  Repeat with remaining batter, spraying wells generously with cooking spray between each cooking.

*If you do not have a Quarter Pan and you decide to use the Divider Pan instead, please keep in mind that the serving quantity and the cooking times will need to be adjusted accordingly.

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