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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Don't throw out your broken or stale tortilla chips - use them to make cornbread! I love this with honey butter (try Whipped Honey Butter With Varieties!). NOTE: this recipe uses salted chips. If you are using unsalted chips, you will need to add 1/2 tsp. salt to your dry ingredients. Ingredients:
1 1/4 cups corn tortilla chips, finely crushed (see note) |
1 cup flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/4 cup butter or 1/4 cup margarine, melted |
1 cup milk |
1 egg, slightly beaten |
Directions:
1. Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
2. Mix dry ingredients in a medium bowl.
3. In a separate bowl, mix butter/margarine, milk and egg.
4. Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
5. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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