• 1 lb. all-purpose flour
  • 9-1/2 oz. yellow cornmeal
  • 6-1/2 oz. granulated sugar
  • 6-1/2 oz. RITZ Crackers, finely ground
  • 3 Tbsp. baking powder
  • 2 tsp. salt
  • 6-1/2 oz. whole milk
  • 9 oz. vegetable oil
  • 6 oz. liquid eggs


Nutritional facts are based on a single serving
Calories 140
Total fat 7g
Saturated fat 1g
Trans fat 0g
Cholesterol 15mg
Sodium 200mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 5g
Protein 2g
Calcium 6%DV
Iron 4%DV


  1. Spray  parchment-lined half-sheet pan with cooking spray.
  2. Combine  dry ingredients in bowl of mixer fitted with paddle attachment. Add combined liquid ingredients, all at once; beat on low speed just until dry ingredients are moistened. Pour into prepared pan.
  3. Bake  in 350°F standard oven 25 to 30 min. or until wooden pick inserted in center comes out clean. Cool 15 min. before cutting into 2-inch squares to serve.
  4. Reheating

    Cornbread is best served warm. To reheat, cover pan tightly with foil and place in 250°F standard oven 10 min. Or, pan fry each cornbread square in 1 tsp. melted butter just until warmed.

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