Cornbread Recipes

Around here cornbread is a staple and we like a good variety of flavors. Some people like sweet cornbread and of course some don’t but I like to have several different flavors to try. There are so many add-in’s you can put in cornbread to make it have a different taste or texture so try something new. Here are some great suggestions and recipes for you to try.

Add-ins: I’ve seen add-ins such as ham bits, pepperoni, bacon, vegetables such as broccoli and corn as well as onion and garlic and cheeses and fruits are always great to experiment with. Nuts such as hazel nuts or pecans are always tasty so don’t forget to try your favorite flavors or combinations such as mango and macadamia or chilies and cheese or tomatoes & bacon.. Your imagination is the limit!

Cornbread is routinely served with brisket, soups, chili, stews and beans around here. I’d love to hear your ideas if you would like to share. Happy Cooking!

Buttermilk Cornbread with whole corn

1/4 pound butter
2/3 c. white sugar
2 eggs
1 c. buttermilk
1/2 tsp baking soda
1 c. cornmeal
1 c. all-purpose flour
1/2 tsp salt
¾ c. fresh cut whole kernel corn

Preheat oven to 375º F or 175º C. Grease an cast iron skillet and place in oven while you prepare the cornbread.
Melt butter in pan or microwave bowl. Place on counter and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour into the greased heated skillet.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

Basic Buttery Cornbread

2/3 c. butter or margarine, softened
1 c. sugar
3 eggs
1 2/3 c. milk
2 c. all-purpose flour
1 1/3 c. cornmeal
4 1/2 tsps baking powder
1 tsp salt

Preheat oven to 400º F.
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Berry Good Cornbread

1/2 c. butter, softened
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 c. cornmeal
2 tsp baking powder
1/2 tsp salt
1 1/2 c. buttermilk
1 c. cranberries, halved or whole blueberries, lightly floured

Preheat oven to 375º F.
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in berries of choice.
Transfer to a greased 9-in. square baking pan. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Broccoli Cheese Cornbread

4 eggs
1/2 c. butter, melted
3/4 tsp salt
1 (8.5 ounce) package corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 c. shredded Cheddar cheese
1/2 small onion, chopped

Preheat oven to 350º F
Saute onions in butter until cooked. Cool.
Place the broccoli in a pan with water and boil a minute or two. Drain very well.
In a bowl, combine eggs, butter with onions, and salt.
Stir in corn bread mix just until blended.
Stir in the remaining ingredients.
Pour into a greased 11-in. x 7-in. x 2-in. baking pan.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

South of the Border Cornbread

1 c. butter, melted
1 c. white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp baking powder
1/4 tsp salt

Preheat oven to 300º F or 150º C. Grease a 9x13 inch baking pan.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Corndog Corn Muffins

2 (8.5 ounce) packages cornbread mix
2 Tbsps brown sugar
2 eggs
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
9 hot dogs, cut in bite size pieces

Preheat oven to 400º F or 200º C. Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Fold in the hot dog pieces and spoon mixture into muffin tins until 2/3 full. Bake 14 to 18 minutes, or until golden brown.

Savory Tomato Corn Muffins

2 (8 1/2-ounce) packages corn muffin mix
2 c. fresh cut whole kernel corn
2 garlic cloves, minced & pasted
2/3 c. diced sun-dried tomatoes
2/3 c. buttermilk
2/3 c. sour cream
2 large eggs

Preheat the oven to 375º F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes.
Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended.
Add the buttermilk mixture to the muffin mix. Stir to combine.
Spoon the mix into the muffin tins, filling up the cups about halfway.
Bake until golden brown on top, about 15 minutes

Peachy Pecan Corn Muffins

1 c. flour
1 1/4 c. cornmeal
1/3 c. sugar
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c. low-fat buttermilk
1 large egg
4 Tbsp (1/2 stick) unsalted butter, melted
3/4 c. coarsley chopped fresh peaches
3/4 c. coarsely chopped pecans.

Preheat the oven to 400º F.
Use either 2 muffin tins with 6 wells or 1 tin with 12 wells (with 1/2-cup capacity) and generously grease the insides of 8 wells.

Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt into a medium bowl. Set aside.
Combine the buttermilk, egg and melted butter in a large bowl and use a fork to stir them until the egg is blended into the mixture.
Pour the flour mixture over the buttermilk mixture and stir slowly with a large spoon just to combine the ingredients; there will be small lumps.
Gently fold in the peaches and pecans. Pour about 1/2 cup of batter into each of the 8 muffin cups.
Bake about 17 minutes, until the tops are firm and starting to brown; a toothpick inserted in the center should come out clean.
Let the muffins cool for 5 minutes in the pan.
Use a small knife to gently loosen them from the pan and lift them out.
Serve warm.