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Mix-and-Match Cornbread
Cool: 20 mins
Bake: 18 mins to 20 mins at 425°F
Ingredients
- Cornmeal Option
- 2 - 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Liquid Option
- 2 eggs
- 1/4 cup butter, melted
- Stir-In Option (optional)
- Serving Option (optional)
Directions
1. Grease a 9x9x2-inch baking pan; set aside. In a medium mixing bowl stir together Cornmeal Option, sugar, baking powder, and salt. In a small mixing bowl whisk together Liquid Option, eggs, and butter. Add to dry mixture and stir until just combined (do not overmix). Fold in Stir-In Option, if you like.
2. Pour batter into prepared pan. Bake in a 425 degree F oven for 18 to 20 minutes or until golden brown. Cool slightly; serve warm with Serving Option, if you like. Makes 9 servings.
Cornmeal Options:3. 1.) 1 cup blue cornmeal and 3/4 cup all-purpose flour2.) 1 cup yellow cornmeal and 3/4 cup all-purpose flour3.) 1 cup white cornmeal and 3/4 cup all-purpose flour4.) 1/2 cup yellow cornmeal, 1/2 cup stone ground yellow cornmeal, and 3/4 cup all-purpose flour
Liquid Options:4. 1.) 1 cup milk2.) 1 cup buttermilk3.) 1 8-ounce carton dairy sour cream (batter will be thick; spoon and spread into pan)4.) 1 (14-3/4-ounce can) cream-style corn
Pan Options:5. 1.) Greased muffin pans (12): Bake about 15 minutes2.) Greased corn stick pans, fill halfway full (24): Bake for 12 to 15 minutes3.) 9-inch cast iron skillet: if using this option, place skillet in oven with unmelted butter; when butter is melted, swirl pan to coat and pour butter into liquid ingredients. Continue as above, working quickly so batter goes into hot skillet. Bake as above.
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Tip:
Stir-in Options:
1.) 1/4 cup canned diced green chilies, 1/2 cup fresh or frozen whole kernel corn, and 1/2 cup shredded Monterey Jack cheese with jalapeno peppers.
2.) Cook 6 ounces Italian sausage and 1/2 cup chopped onion until no longer pink; drain. Add to batter with 1/4 cup grated Parmesan cheese.
3.) 3/4 cup coarsely chopped cranberries and 1 teaspoon finely shredded orange peel (increase sugar to 1/4 cup)
4.) 3/4 cup chopped red sweet pepper; 3 slices bacon, crisp-cooked and crumbled; and 1/2 cup shredded cheddar cheese.
5.) 3/4 cup fresh or frozen blueberries; drizzle with honey to serve.
6.) 4 teaspoons snipped fresh thyme or oregano and/or 1/2 teaspoon dried thyme or oregano, crushed, or ground cumin or chili powder.
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Tip:
Serving Options:
1.) Top with chopped or sliced fruit and drizzle with maple syrup or honey (for breakfast)
2.) Top with smoked salmon and a little dairy sour cream (for brunch)
3.) Top with cooked shrimp and salsa and serve atop greens (for lunch or appetizer)
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Variation:
Corn Cakes:
Prepare as above except add 1-1/2 cups frozen or drained, canned whole kernel corn to batter. Spoon about 2 tablespoons batter for each cake onto a lightly oiled griddle or heavy large skillet over medium heat. Cook 1-1/2 to 2 minutes per side or until browned. Makes 20 to 24 cakes. Keep cakes warm in a 200 degree F oven while cooking remaining cakes.
