Cornbread Oven Wedges Recipes

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CORNBREAD OVEN WEDGES



Cornbread Oven Wedges image

These potato wedges have a crunch to them. They are great with a burger or grilled cheese.

Provided by Nancy Allen @mawmawnan

Categories     Potatoes

Number Of Ingredients 7

4 medium russet potatoes
1/2 cup(s) mayonnaise
1/4 teaspoon(s) seasoning salt
1/4 teaspoon(s) onion salt
1/4 teaspoon(s) fresh cracked pepper or ground
2 cup(s) your favorite dry stuffing mix (cornbread is my choice)
1/2 cup(s) parmesan, jar or fresh

Steps:

  • Preheat oven to 375. Wash & scrub your potatoes and quarter potato long way to make wedges. Mix mayonnaise, onion salt, seasoning salt, and black pepper.
  • Brush the mayonnaise mixture on each wedge and roll in stuffing mix and lay on foil lined cookie sheet, do all 16 wedges like this.
  • Then sprinkle all wedges with parmesan cheese and bake at 375 for 50 minutes or until potatoes are tender inside and crunchy on the outside. Dip them in honey mustard, ranch, ketchup etc...

BUTTERMILK CORNBREAD WEDGES



Buttermilk Cornbread Wedges image

Bisquick Heart Smart® mix provides a simple addition to classic cornbread - moist and tender wedges ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1/4 cup Bisquick Heart Smart® mix
1/4 cup yellow cornmeal
1/3 cup buttermilk
2 tablespoons fat-free egg product
1 tablespoon sugar
1 teaspoon vegetable oil
1 teaspoon yellow cornmeal

Steps:

  • Heat oven to 450°F. Spray bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.
  • In small bowl, beat Bisquick mix, 1/4 cup cornmeal, the buttermilk, egg product, sugar and oil just until smooth (do not overbeat). Pour into pan. Sprinkle with 1 teaspoon cornmeal.
  • Bake 6 to 8 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cut loaf crosswise in half, then cut each square in half diagonally. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Wedge, Sodium 115 mg, Sugar 5 g, TransFat 0 g

OVEN-FRIED CORNBREAD



Oven-Fried Cornbread image

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 tablespoons canola oil, divided
1-1/2 cups finely ground white cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk

Steps:

  • Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

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