Cornbread Wraps
Thank you, Dana Kayal, for this recipe!
Ingredients
1 tbsp butter
1⁄2 cup milk, your choice
1⁄2 cup Cheddar & Jalapeno Cornbread Mix
1 egg
Preparation
- In 4-Cup Prep Bowl, add butter and milk. Microwave until butter is melted. It doesn’t need to be hot. Whisk in mix and egg. It will be nearly as thin as the milk.
- Let rest 30 min. Once rested, whisk again. The batter should be slightly thicker.
- To make 4 thicker wraps, use a rounded 1⁄4 cup per wrap. To make 5 thinner wraps or crepes, use a scant 1⁄4 cup.
- Pour into a lightly oiled 10" skillet over medium-high heat. Swirl the pan around to fill to the edges. Cook until browned on each side.
Nutritional Information
Per serving (1 thick wrap): Calories 130, Fat 6 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 5 g), Protein 4 g.
Tips
To make cornbread pancakes, use 1⁄4 cup milk and 2 tbsp butter.
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4 Cup Prep Bowl
64 Reviews