Easy Cheesy, Corny, Cornbread
Recipe: #6831
October 22, 2012
Categories: Breads, Side Dishes, Corn, Peppers, Mexican, Southwest, 5-Minute Prep, Game/Sports Day, Sunday Dinner, Oven Bake, Quick Breads, more
"This is a quick and easy fix for a boxed cornbread muffin mix. I not the biggest baking fan, so any help I get from boxed ingredients is always a good thing. This is an easy way to 'jazz' up a box mix, and it makes a pretty good 'darn' corn bread too."
Original is 4-8 servings
Ingredients
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- OPTIONS
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Nutritional
- Serving Size: 1 (193.8 g)
- Calories 580
- Total Fat - 25.4 g
- Saturated Fat - 8.8 g
- Cholesterol - 111.5 mg
- Sodium - 1089.4 mg
- Total Carbohydrate - 77.1 g
- Dietary Fiber - 5.4 g
- Sugars - 19.3 g
- Protein - 10.2 g
- Calcium - 84.8 mg
- Iron - 1.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Batter ... Add everything to a bowl and mix until well combined. I just mix by hand. If you want, you can add some green chilies or jalapenos for a little spice.
Step 2
Bake ... Spray a 9x9 square pan with a non stick spray and add the batter. Bake for 30 minutes in a 350 degree oven on the middle shelf. When a knife inserted in the center comes out clean ... the corn bread is done. Remove from the oven to cool before serving.
Step 3
ENJOY! A quick 'jazzed' up corn bread, right from a box.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you can't find white cheddar cheese, you can substitute with a monterey jack or pepper jack cheese.
- The amount of green chilies and jalapenos can be adjusted to your preference for spice.
- Replace the white cheddar cheese with vegan cheese for a dairy-free option. The benefit of this substitution is that it allows the dish to be enjoyed by those who are vegan or lactose intolerant.
- Replace the honey with agave nectar for a vegan-friendly sweetener. The benefit of this substitution is that it is a vegan-friendly sweetener that has a lower glycemic index than honey, making it a healthier alternative.
Cheddar Bacon Cornbread Add 1/4 cup of cooked, crumbled bacon and 1/2 cup of shredded cheddar cheese to the batter. Bake as directed.
Jalapeno Cheddar Cornbread Add 1/4 cup of diced jalapenos and 1/2 cup of shredded cheddar cheese to the batter. Bake as directed.
Grilled Zucchini with Lemon and Parmesan: This dish is the perfect complement to the cheesy, cornbread. The grilled zucchini adds a fresh, light flavor to the meal and the lemon and parmesan add a salty and tangy flavor that pairs nicely with the sweetness of the cornbread.
Crispy Baked Potatoes with Rosemary: Crispy Baked Potatoes with Rosemary are the perfect side dish to the Grilled Zucchini with Lemon and Parmesan. The potatoes are cooked until crispy and golden and the rosemary adds a delicious and fragrant flavor. The potatoes provide a nice contrast to the zucchini, and the combination of flavors is sure to be a hit with everyone.
FAQ
Q: What type of cheese should I use?
A: You can use white cheddar cheese, monterey jack cheese, or pepper jack cheese.
Q: What is the best way to melt cheese?
A: The best way to melt cheese is to use a double boiler or a bain-marie. Heat the cheese in a bowl over a pot of simmering water, stirring occasionally until melted. You can also use a microwave, heating the cheese in short bursts and stirring in between.
1 Reviews
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Fun facts:
The cornbread recipe is said to have originated in the American South, where it has been a staple for centuries. It's believed that Native Americans taught the settlers how to make cornbread.
The Jiffy Corn Muffin Mix used in this recipe was created in 1930 by Mabel White Holmes, a Michigan housewife. It quickly became a popular product and is still being sold today.