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9"/24 CM GRIDDLE Serves 6–8 Serving size: 1 slice PREP: 5 minutes COOK: 15–20 minutes
GRIDDLE CORNBREAD 1 cup cornmeal
1. Preheat oven to 400° F/205° C.
1 cup all-purpose flour
2. In a medium bowl whisk together cornmeal, flour, sugar, salt, baking powder.
½ cup granulated sugar
3. Make a well in center of dry ingredients and whisk in milk, eggs and butter until combined. Stir in shredded cheese.
½ tsp. table salt ½ tsp. baking powder
4. Pour into Chef Series II 9"/24 cm Griddle and spread to even out. Top with chopped jalapenos, if desired.
1 cup reduced-fat (2%) milk 2 eggs
5. Bake 15–20 minutes or until knife inserted into center comes out clean.
4 tbsp. unsalted butter, melted 8 oz./225 g shredded cheese 2 jalapenos, chopped using Chop ’N Prep™ Chef (optional)
22 T U P P E R WA R E | C H E F S E R I E S I I C O O K W A R E
T U P P E R W A R E | C H E F S E R I E S I I C O O K W A R E 23
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