Cornbread Boats
What a great idea for a game-day appetizer or a fun family lunch! Fill with chili, barbecue chicken, stew, pork, veggies, or just about anything.
Ingredients
- 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
Directions
- Preheat the oven to 400°F (200°C). Spray the Brownie Pan with oil using the Kitchen Spritzer.
- 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.
