Cornbread Wedges Recipes

CORNBREAD

Steps:

• Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
• Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
• Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

CORNBREAD WEDGES

Steps:

• 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.

BUTTERMILK CORNBREAD WEDGES

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.

CHILI CORNBREAD WEDGES

Steps:

• Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn., Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.

CORNBREAD OVEN WEDGES

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...