Cornbread goes French country style in this easy Savory Mustard Corn Cake recipe. Get out the Dijon mustard and give it a try!
What You Need
Original recipe yields 16 servings
1-1/3 cups flour
3 tsp. CALUMET Baking Powder
1 cup milk
3/4 cup yellow cornmeal
3 Tbsp. finely chopped onion s
1/3 cup GREY POUPON Dijon Mustard
1/2 cup (1 stick) butter, softened
1/3 cup sugar
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Let's Make It
Preheat oven to 350°F. Mix flour and baking powder; set aside. Combine milk and cornmeal in separate bowl; set aside. Beat egg, onions and mustard until well blended.
Place butter and sugar in large bowl; beat with electric mixture on medium speed until light and fluffy. Add flour mixture alternately with the mustard mixture, beating until well blended after each addition. Pour into greased 9-inch square baking pan.
Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Cut into 16 squares to serve.
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Top each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 square each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.