Tag Archives: Cornbread

Cheesy Zucchini Cornbread

I’m a big fan of cornbread and this Cheesy Zucchini Cornbread is perfect for summer, when there seems to be no shortage of zucchini at farmer’s markets and in most homegrown gardens! It’s a savory, cheesy cornbread, flavored with Italian seasoning and a hint of garlic and onion. Cheddar cheese is mixed in the batter and sprinkled on top. Continue reading

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Cheesy Cornbread Muffins with Bacon

cheesy cornbread muffins with bacon @ nancyc

Cornbread muffins are so good with chili and soup in the cooler weather months. But when you add crumbled bacon, cheddar cheese, and green onion, it really takes them to the next level! Continue reading

Cornbread Sausage Balls and Cheesy Chili-Cornbread Bake

Cornbread Sausage Balls @ NancyC

KrusteazCornbreadMixesThis post is sponsored by Krusteaz®.

Tailgating season is in full swing and I wanted to share a game day spread I put together, along with two tasty recipes I came up with using Krusteaz® cornbread mixes (thanks to Krusteaz® for providing the “game day” spread ingredients and supplies!). The photo above shows the Cornbread Sausage Balls and the photo below shows the Cheesy Chili-Cornbread Bake. The two mixes I used were Krusteaz® Honey Cornbread and a great new flavor, Fire Roasted Cornbread.
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The Easiest Sweet Cornbread

This cornbread is so good, you’d never guess it was so easy! If you’ve ever been to a restaurant called Tippins (as far as I know, there’s one in Kansas City, Tulsa, and Dallas) and had their delicious sweet cornbread, this recipe tastes a lot like that. It’s great with chili or just on its own, warm and served with honey butter.

A friend had told me about this cornbread recipe after I talked about how good the Tippins cornbread was. And when I made this for a potluck, everyone wanted the recipe. They couldn’t believe how easy it was. It’s made with a blend of cornbread mix and cake mix. I typically like to make things from scratch, but I do like to make this every so often. If you’re not crazy about baking with mixes, this recipe may not be for you. But it is really, really good, so you might want to make an exception and try this out!

THE EASIEST SWEET CORNBREAD WITH HONEY BUTTER by NancyC

Makes a 9×13″ pan

Preheat oven to 350˚F. Grease and flour a 9×13″ baking pan or line with parchment paper; set aside.

In large bowl, blend the dry Corn Muffin Mix and Golden Yellow Cake Mix. Add the eggs, milk, and water, blending everything well. Beat mixture for 2 to 3 minutes.

Bake at 350˚F for 20-22 minutes, or until toothpick inserted in center comes out clean.
Remove from oven, cool for 10 minutes, then cut into squares and serve.

This cornbread tastes really good with honey butter! (see recipe below)

Note: You can make cornbread muffins with this batter if you prefer–baking time will be about 15 minutes.

HONEY BUTTER:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 Tablespoons honey

Mix softened butter and honey until well-blended; spoon into a small serving dish and serve with cornbread.

Sounds pretty simple, doesn’t it? If you need something quick and easy to make for a large meal or gathering, keep this cornbread in mind!

Sharing at Inspire Me MondayFiesta Friday, Meal Plan Monday, Weekend Potluck

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Pumpkin Cornbread or Pumpkin Cornbread Muffins

ncPumpCornbread2nm

I had never heard of Pumpkin Cornbread until last year, when I saw some recipes on a few blogs. I knew I wanted to try making it, but I just ran out of time last autumn. So I was determined to make it this fall! I found a recipe from Sugar Crafter that I ended up trying and it was good, but my cornbread turned out a little drier than I like. So I tried it again with a few modifications…a lower baking temperature, a little plain yogurt to make it a little more moist, and a bit of honey to give it a nice hint of sweetness that complements the cinnamon and nutmeg flavors.

This recipe makes an 8×8″ pan of delicious Pumpkin Cornbread. Or, you can make Pumpkin Cornbread Muffins instead with this same recipe…it makes 12 beautiful, nicely rounded-top muffins that taste great warm out of the oven, spread with some butter and drizzled with some honey (they taste great without extra butter and honey, too, if you’re watching your calories).

Here’s my version of the recipe if you’d like to try it out!

PUMPKIN CORNBREAD or PUMPKIN CORNBREAD MUFFINS by Nancy Creative, adapted from Sugar Crafter

Makes one 8×8″ pan of cornbread or 12 cornbread muffins

  • 1 cup all-purpose flour (I used all-purpose unbleached flour)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar, packed
  • 1 cup yellow cornmeal
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup plain yogurt (I used plain Greek yogurt)
  • 1/4 cup canola oil (or you can substitute light olive oil)
  • 1 Tablespoon molasses
  • 1/2 Tablespoon honey

Preheat oven to 375 degrees F. Grease an 8×8″ baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.

In a large bowl, beat eggs, then stir in the pumpkin puree, plain yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8×8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8×8″ pan) at 375 degrees for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).

I kind of prefer this cornbread in muffin form, but it really is good both ways! These are the perfect thing to make for a fall breakfast or brunch, and they make a great snack, too.

Are you a cornbread-lover? Do you have a special way of making it during the autumn season?