Mix-and-Match Cornbread
Recipe from Midwest Living

Make this favorite side-dish bread just the way you want it using one or all of the many variations in this recipe.


Mix-and-Match Cornbread


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Prep Time: 15 mins
Total Time: 53 mins
Servings: Makes 20 to 24 cakes. Keep cakes warm in a 200 degree F oven while cooking remaining cakes.
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Ingredients
 
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  •     Cornmeal OptionOn Sale
  • 2  to 3 Tbsp.  sugarOn Sale
  • 1  Tbsp.  baking powderOn Sale
  • 1/2  tsp.  saltOn Sale
  •     Liquid OptionOn Sale
  • 2    eggsOn Sale
  • 1/4  cup  butter, meltedOn Sale
  •     Stir-In Option (optional)On Sale
  •     Serving Option (optional)On Sale
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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.
3.
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.
4.
4. Cornmeal Options: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
5.
5. Liquid Options: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
6.
Pan Options: 1.) Greased muffin pans (12): Bake about 15 minutes 2.) Greased corn stick pans, fill halfway full (24): Bake for 12 to 15 minutes 3.) 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.
Nutrition information
Calories 183, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 63 mg, Sodium 313 mg, Carbohydrate 29 g, Total Sugar 4 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 15%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Cornbread
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

Recommended Recipe:
Real Cornbread
Real Cornbread

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

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