This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Utensils
Medium Bowl
8-Inch Round Baking Pan
Step 1
Place the Ninja® multi-purpose pan* (or an 8-inch baking pan) on the reversible rack, making sure rack is in the lower position. Place rack in pot. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin.
Step 2
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 3
Add egg, milk, and oil to the dry ingredients and whisk to combine. Add cheese and stir to incorporate.
Step 4
Once unit and pan have preheated for 10 minutes, open lid and spray pan with cooking spray. Pour batter into pan.
Step 5
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake for at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean.
Step 6
When cooking is complete, remove rack with pan from unit and let cool on a cooling rack for 5 minutes before serving. If desired, toast thick slices of corn bread in butter using the SEAR/SAUTÉ (MD:HI) setting.
Place the Ninja® multi-purpose pan* (or an 8-inch baking pan) on the reversible rack, making sure rack is in the lower position. Place rack in pot. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin.
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Step 2 of 6
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Step 3 of 6
Add egg, milk, and oil to the dry ingredients and whisk to combine. Add cheese and stir to incorporate.
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Step 4 of 6
Once unit and pan have preheated for 10 minutes, open lid and spray pan with cooking spray. Pour batter into pan.
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Step 5 of 6
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake for at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean.
150g
all-purpose flour
120g
cornmeal
50g
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
240g
whole milk
60g
canola oil
120g
shredded cheddar cheese
1 1/4 cups
all-purpose flour
3/4 cup
cornmeal
1/4 cup
sugar
2 teaspoons
baking powder
2 teaspoons
kosher salt
1
egg
1 cup
whole milk
1/4 cup
canola oil
1 cup
shredded cheddar cheese
Step 6 of 6
When cooking is complete, remove rack with pan from unit and let cool on a cooling rack for 5 minutes before serving. If desired, toast thick slices of corn bread in butter using the SEAR/SAUTÉ (MD:HI) setting.
