Customizable Cornbread Recipe
Just use our basic recipe or a store-bought mix, and then add any number of sweet and savory ingredients.
Tip: If you're short on time, skip the pre-rinse and put the mixing bowl and baking or muffin pan into the dishwasher with a Cascade Platinum ActionPac.
Basic cornbread recipe
Prep time: 5 minutes
Bake time: 15 to 25 minutes
Butter or cooking spray, to grease pan
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
¼ cup granulated sugar
1 cup milk or buttermilk
⅓ cup vegetable oil or 5 tablespoons butter melted and cooled slightly
1 egg, beaten
- Preheat oven to 400 F and grease an 8-by-8-inch baking pan or muffin tin
- If baking cornbread muffins, reduce heat to 375 F
- Whisk together flour, cornmeal, baking powder and salt in one bowl
- Whisk sugar, buttermilk, vegetable oil and egg in a separate bowl
- Mix together until just combined
- Pour into prepared pan and bake for 20 to 25 minutes, or 15 minutes for muffins, until a toothpick inserted in the center comes out clean
- Cool slightly and serve
10 Cornbread add-in ideas
Use our ideas as a starting point for your own signature cornbread. Just beware of adding too many ingredients – more than two or three may ruin the wonderful texture. That said, add as many herbs and spices as you please!
1. Spiced pumpkin pecan cornbread
Add 1 heaping tablespoon of brown sugar, ½ teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 1 cup of pumpkin puree and 1 cup of coarsely chopped pecans.
2. Cheesy bacon cornbread
Fold in four to six strips of cooked, crumbled bacon and 1 cup of shredded cheddar or pepper jack cheese. For bolder flavor, substitute 1½ ounces of crumbled blue cheese.
3. Cranberry orange cornbread
Add the zest of 1 orange and 1 cup of chopped fresh (or frozen and thawed) cranberries that have been picked over, washed and chopped.
4. Honey sage cornbread
Substitute ⅓ cup of honey for the granulated sugar, increase salt to 1¼ teaspoons and fold in 1 tablespoon of chopped fresh sage (or more to taste).
5. Sundried tomato and mozzarella cornbread
Reduce granulated sugar to 2 tablespoons, and fold in 1 cup of grated fresh mozzarella and ¼ cup of chopped sundried tomatoes.
6. Whole corn and chipotle cornbread
Fold in 1 cup of fresh or frozen corn kernels and 2 tablespoons of minced chipotle peppers in adobo sauce.
7. Maple sausage cornbread
Substitute ⅓ cup of pure maple syrup for the granulated sugar and fold in ½ pound of cooked, crumbled breakfast sausage.
8. Rosemary asiago cornbread
Add ¼ teaspoon of freshly ground black pepper to dry ingredients, and fold in ¼ cup of grated Asiago cheese, 1 minced garlic clove and 1 tablespoon of chopped fresh rosemary.
9. Apple cheddar cornbread
Peel, core and dice a green apple, and then sauté in 1 tablespoon of butter over medium-high heat until just tender, about 3 minutes. Fold into the batter, along with 1 cup of shredded cheddar cheese.
10. Berry cornbread
Gently fold in 1 cup of fresh or frozen blueberries, blackberries, strawberries, raspberries or mixed berries. For an even brighter bite, add the zest of 1 lemon, too.
Mozzarella cornbread muffins are easy to make and delicious.
My family loves these mozzarella cornbread muffins with any kind of soup. They are wonderful hot slathered with butter right out of the oven. I even like them with my favorite jams and jellies. These muffins keep well for several days out of the fridge in a cool place. Reheat in the oven or microwave. Recipe could be doubled for a crowd as they would be wonderful to serve with a big pot of soup during tailgating season or anytime you just want to have friends and family over for a quick meal. They make a great gift along with a jar of soup for a neighbor. These muffins are a delicious bread to serve with any meal. I can eat them for a snack! You might also like to check out our recipe for sweet cornbread mini muffins.
Mozzarella cornbread muffins are a favorite with my family.
2 cups regular yellow cornmeal
1/4 cup self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon rubbed sage
1 1/4 cups buttermilk
1 cup shredded mozzarella cheese
6 teaspoons cooking oil
Whisk together the yellow cornmeal, self-rising flour, baking powder, baking soda, salt, black pepper, cayenne and rubbed sage. Stir in the eggs, buttermilk and cheese. Put 1/2 teaspoon of oil in each of the muffin cups in a 12 cup muffin pan. Fill cups with cornmeal mixture. Bake in preheated 425 degree oven 15 to 20 minutes until brown on top. Makes 12 muffins. Enjoy!
Mozzarella Cornbread Muffins
These muffins are easy and delicious!
Keyword: Mozzarella Cornbread Muffins
Author: The Southern Lady Cooks
- 2 cups regular yellow cornmeal
- 1/4 cup self-rising flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne
- 1 teaspoon rubbed sage
- 2 eggs
- 1 1/4 cups buttermilk
- 1 cup shredded mozzarella cheese
- 6 teaspoons cooking oil
Whisk together the yellow cornmeal, self-rising flour, baking powder, baking soda, salt, black pepper, cayenne and rubbed sage. Stir in the eggs, buttermilk and cheese. Put 1/2 teaspoon of oil in each of the muffin cups in a 12 cup muffin pan. Fill cups with cornmeal mixture.
Bake in preheated 425 degree oven 15 to 20 minutes until brown on top.
Don’t forget to pin mozzarella cornbread muffins.
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Cheesy Cornbread with Jalapeño Chili Honey Butter
Have you ever made chili and tried to eat it without cornbread? I have. It's a sad, depressing thing. As much as I love a good chili, cornbread just makes it that much better. Time to jazz up classic cornbread with a little (ok a lot of) cheese and a maybe a little honey butter...AKA Cheesy Cornbread with Jalapeño Chili Honey Butter!
I am, by no means, a cornbread "purist". GIMME that cheese and drizzly honey topping! For this particular recipe, I couldn't stop at just cheddar cheese. Nooope. We've also got some mozzarella and even some parmesan thrown into the mix! Also, just to make them even more decadent, there's definitely a decent amount of buttermilk.
SO GOOD right? Get excited.
Let's talk about that swanky butter addition for a quick sec. Instead of putting jalapeño straight into my cheesy cornbread, I opted to infuse a little butter and a lotta honey with it instead. Plus some red chilis because more heat, more flavors = ????????. This honey butter can get quite hot though, so if you're worried about too much spice factor, remove as many of the seeds from both peppers as you want to tailor it to your tastes.
Not sure what to pair this awesomely cheesy cornbread with (apart from it's jalapeño chili honey butter of course)? Try my all time favorite Slow Cooker Three Bean Chili and you'll see what I mean. A good chili, made EVEN better, by a fantastical corn bread. Recipe coming your way!
Cheesy Cornbread with Jalapeño Chili Honey Butter
- Prep Time:10 mins
- Cook Time:20 mins
- Total Time:30 mins
For the Cornbread
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons unsalted butter, melted
- 1 egg, beaten
- 1 ¼ cup buttermilk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
For the Jalapeño Chili Honey Butter
- 1 jalapeño, sliced
- 1 red chili pepper, sliced
- ⅓ cup honey
- 3 tablespoons unsalted butter
- Pinch of coarse salt
- Preheat oven to 425˚F. Grease a 9X13 baking dish or a large oven safe skillet.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly mixed.
- In a medium bowl, whisk together butter, egg and buttermilk.
- Stir the wet mixture into the dry mixture until just combined.
- Add cheeses and stir until completely combined.
- Pour the mixture into prepared baking dish. Bake for 20-25 minutes, until top is golden and a toothpick, when inserted in the middle, comes out clean. Cool on a wire rack for 5 minutes.
- While the cornbread is baking, make the Jalapeño Chili Honey Butter: In a small sauce pan, melt butter. Stir in honey and salt and bring to a simmer.
- Stir in chili and jalapeño and simmer another 2 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes.
- Cut cornbread into desired shape and size. Drizzle with jalapeño chili honey butter. Serve warm.
Vern's Skillet Mozzarella Cornbread
This is a simple remake from an old receipe.
If you come up with something special, let me know.
Preheat oven to 375F. In a medium bow., combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 7 inch cast-iron skillet; set in oven until butter melts and begins to brown. Let it brown, this adds Character and a better flavor to the bread. After all who''s to eat something that looks plain or boring.
In a medium bowl, whisk together buttermilk and eggs; whisk to combine and add in Cheddar.
Stir buttermilk mixture into dry ingredients until combined. NOTE: Some cooks put the melted butter in the bread mix at this time, BUT IN THIS RECIPE DO NOT, leave it in the skillet. I''m a very picky person when it comes to taste. Pour the bread mix into hot skillet and return to oven.
Start testing about 15 minutes. Bake until skewer inserted into center tests clean, about 20 minutes
To increase the recipe see my Vern''s Big Skillet Cheddar Cornbread Recipe.
We also use 2 different skillets to make this same recipe in 2 sizes. The 7" will make the bread thick and a 10" will make it thinner.
I am a big cornbread fan. I love my cornbread to be soft, but yet firm, crisp but yet chewy. I hate it with a passion when it falls apart while eating. It falls in your lap or down your shirt or blouse. It gets all over the table, all over you, and all over the floor. I want to enjoy my food not run it down and clean it up. Where is the joy of eating. Its a mess any way you take it.
This is THE BEST cornbread recipes I have every eaten, bar none. Almost all recipes of this type use oil instead of butter. I have made this recipe over a dozen time and modified it to get fromula. With this recipe I have NEVER had it to sticks when done. The high heat also contributes to the fine results.
I am not afraid to say you will have great results and be proud to show this one off to anyone. Last but not least, a big old glass of cornbread and milk emm-mm.....good.
Did you like it with her. she said it, almost in a whisper. - Honestly I dont know, because everything was indifferent to me, but at some point I was released, not for long. I cant say what I liked, because I was thinking about something else, and I cant say that I didnt like it, because you should not humiliate the.Cheesy Cornbread / Georgian Cornbread With Cheese/ Mchadi
She slowly sat down opposite Yulka and, looking straight into her sister's eyes and lowering her voice, seriously asked, - Aren't you afraid. Then close your eyes and listen to my voice. Yulka, breathing like after a run, nodded, rather, she just jerked her head in agreement.
- Lean back and lift your ass, I will take off your pants and panties, - commanded Olga.
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To make her at least slightly open her mouth. It is clear that nothing came of this venture. I didn't really want to. I just thought: What if.