3 Cornbread Variations

There are strong opinions about cornbread. Some prefer it fluffy, sweet, and cake-like, while others expect a drier, crumbly texture. Much of the debate stems from cornbread recipes Whichever suits your fancy, cornbread recipes abound and the variations are endless.

For an easy weeknight meal, we like using Krusteaz Professional Cornbread Mix. With just the addition of water, it whips up soft, sweet cornbread in minutes, or it’s easy to customize with sweet or savory additions. Read on to see a few of our favorites cornbread variations below.

Jalapeno Cornbread Muffins are unbelievably easy to make with our Krusteaz Mix.

Jalapeno Cornbread Muffins

Ingredients:

• 4 cups Krusteaz Professional Homestyle Cornbread Mix (#2130)
• 1 1/2 + 1 Tbsp Water
• 2 jalapenos, seeded and diced
• 1/4 cup Tillamook Medium Cheddar Shredded Cheese (#1866)

Instructions:

1. First, preheat oven to 400F.
2. Then, add liquid and mix to a bowl. Using a paddle, mix on low speed 1 minute. Scrape bowl and paddle. Change to medium speed and mix for 1 minute. Now, fold in the jalapenos and cheese with a Norpro Silicone Spatula (#2008).
3. Scale batter into a muffin pan lined with paper-lined Standard Wax Baking Cups (#1646) or Norpro Regular Gold Swirl Baking Cups (#1767).
4. Bake for 12-14 minutes, or until a toothpick comes out of the center clean.

Soft and crumble Skillet Blueberry Cornbread, exploding with blueberries in every bite! Top with Cinnamon Honey Butter- recipe below.

Skillet Blueberry Cornbread

Ingredients:

• 1 cup Wyman’s Fresh Frozen Blueberries (#1218), tossed in flour
• 4 cups Krusteaz Professional Homestyle Cornbread Mix (#2130)
• 1 1/2 + 1 Tbsp Water

Instructions:

1. First, preheat oven to 425F.
2. Place a cast iron pan into the oven while you prepare the batter.
3. Then, add liquid and mix to a bowl. Using a paddle, mix on low speed 1 minute. Scrape bowl and paddle. Change to medium speed and mix for 1 minute. Now, fold in the blueberries with a Norpro Silicone Spatula (#2008), reserving 10-15 for the top.
4. Now, remove the pan from the oven and spray with Bak-Klene All Purpose Bakery Release and Pan Spray (#5564) or spread with 1 Tbsp Kirkland Salted Sweet Cream Butter (#1723). Reduce the heat to 400F.
5. Pour the batter into the prepared pan, topping with the reserved blueberries.
6. Bake for 18-25 minutes, or until a toothpick comes out of the center clean.

Classic Cornbread Muffins topped with whipped Cinnamon Honey Butter for an easy snack.

Cornbread Muffins & Cinnamon Honey Butter

Ingredients:

• 4 cups Krusteaz Professional Homestyle Cornbread Mix (#2130)
• 1 1/2 + 1 Tbsp Water

Cinnamon Honey Butter:

• 1/2 cup Kirkland Salted Sweet Cream Butter (#1723), room temperature
• 1/4 cup C & H Powdered Sugar (#1151)
• 1 Tbsp Busy Bee Light Amber Honey (#1149)
• 1/2 tsp AP Ground Korintji Cinnamon (#1005)

Instructions:

1. First, preheat oven to 400F.
2. Then, add liquid and mix to a bowl. Using a paddle, mix on low speed 1 minute. Scrape bowl and paddle. Change to medium speed and mix for 1 minute.
3. Scale batter into a muffin pan lined with paper-lined Standard Wax Baking Cups (#1646) or Norpro Regular Gold Swirl Baking Cups (#1767).
4. Bake for 12-14 minutes, or until a toothpick comes out of the center clean. Allow to cool completely on a Crestware Cooling Rack (#1145).
5. Meanwhile, prepare the honey butter by whipping all the ingredients together until smooth.
6. Once the muffins are cooled, top with a dollop of honey butter. Enjoy!

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