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Recipes // Desserts // Beech-Nut Baby Food Carrot, Corn & Pumpkin Cornbread

Beech-Nut Baby Food Carrot, Corn & Pumpkin Cornbread

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Ingredients:

  • ¾ cup All-Purpose Flour
  • 1 ¾ cup Cornmeal
  • 4 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Salt
  • ¼ cup sugar
  • 2 cups Buttermilk
  • 2 eggs
  • ¼ cup Vegetable Oil
  • 4 Jars (17 oz.) Beech-Nut just carrot, corn & pumpkin

Directions:

  1. Preheat oven to 400 degrees F (230 degrees C).  Lightly grease or line 12 muffin cups.
  2. In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar.
  3. In a separate bowl, combine buttermilk, eggs, Beech-Nut just carrot, corn & pumpkin, and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
  4. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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