Mix-and-Match Cornbread

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.

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)

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.