{"title":"Cornbreads","description":"\u003cp\u003eFrom classic golden Yankee Cornbread to indulgent Chocolate Peanut Butter Cornbread, our cornbread mixes bring the best of the bread basket to your kitchen. Every mix comes with a recipe included — so you can bake with confidence and creativity. Free Yankee Cornbread Mix with any $10 purchase this week. 20% off all cornbreads through June 24.\u003c\/p\u003e","products":[{"product_id":"yankee-cornbread-muffin-and-bread-mix","title":"Save 20%! Yankee Cornbread Muffin and Bread Mix (with a recipe for Cornbread Pudding)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eFirst, the cornbread pudding recipe. You can make it with your leftover cornbread, or it can be your destination. Either way, it's easy and delicious--something you've never tried before and your family will love.  \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/serving-of-custard-pudding-on-a-platter-topped-with-a-couple-of-scoops-of-vanilla-ice-cream-and-caramel-sauce-the-custard-pudding-is-made-with-bread-cubes-soaked-in-a-cream-and-egg-mi.png?v=1781135910\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch4 style=\"text-align: left;\"\u003eCornbread Pudding Recipe\u003c\/h4\u003e\n\u003cp\u003eFor this dessert, we dressed it up with vanilla ice cream and a caramel topping.  You can't wait for dessert.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cups of cubed cornbread\u003c\/li\u003e\n\u003cli\u003e2 large eggs\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups of milk\u003c\/li\u003e\n\u003cli\u003e1\/2 cup cream\u003c\/li\u003e\n\u003cli\u003e1\/2 cup granulated sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cinnamon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSet the oven to 350 degrees. Butter the inside of a 2-quart baking dish to reduce sticking.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhisk the eggs, milk, and cream together until smooth. Stir in the sugar, vanilla, and cinnamon until the sugar is dissolved. Set aside.\u003c\/li\u003e\n\u003cli\u003eCube the cornbread and place it in the baking dish. Pour the liquid mixture over the cornbread. Set the dish aside to let the cornbread absorb the egg-and-milk mixture.\u003c\/li\u003e\n\u003cli\u003eAfter ten minutes, place the dish in the oven and bake for 35 to 45 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWhen the custard is baked, it should have an internal temperature of 170 degrees. You can test it with your kitchen thermometer. If you don't have a thermometer, stick a knife in the center and withdraw it. It should come out mostly clean with just a little moisture.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e***************************************************************************************\u003c\/p\u003e\n\u003cp\u003eWhat makes this cornbread the best?\u003c\/p\u003e\n\u003cp\u003eIt's \"light, moist, and delicious.\". It's not dry. It's not crumbly. It behaves itself at the dinner table. Customers say it's their favorite.\u003c\/p\u003e\n\u003cp\u003eIt's not just five-star; it's an enthusiastic five-star! You'll love it. Your guests and family love it.\u003c\/p\u003e\n\u003cp\u003eAnd you can serve it two ways--either as corn muffins with nice domes or as cut cornbread. And it's handy with add-ins like bacon, cheese, or jalapenos. See all the suggestions.\u003c\/p\u003e\n\u003cp\u003eAnyway you make it, they will appreciate it.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/155075486_l_corn_muffins_reduced_600x600.jpg?v=1767401532\"\u003e\u003c\/div\u003e\n\u003ch4\u003eYour Questions Answered\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(9, 131, 11);\"\u003e\u003cstrong\u003eWell, how sweet is it?\u003c\/strong\u003e\u003c\/span\u003e If you're a Yankee, just barely. If you're a lifelong Southerner, it's sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(12, 145, 14);\"\u003eDoes that mean that half the people won't like it?\u003c\/span\u003e \u003c\/strong\u003e No, that means Denise found it too sweet. I don't know where she's from.  Everyone else gave it a five-star rating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(18, 150, 20);\"\u003eIs that an \"it's okay\" five-star or an \"I really like it\" five-star?\u003c\/span\u003e \u003c\/strong\u003e It is a really like it five star.  Sharon's guy from Texas really loved it. And there are hearts and \"loves\" and \"bests\" scattered through the reviews.  Chances are, you're going to really love it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(13, 148, 15);\"\u003e\u003cstrong\u003eAnd I can make it in a muffin tin or a 9x13-inch pan?\u003c\/strong\u003e\u003c\/span\u003e Yep, whichever you want, even a skillet. It'll make 12 large corn muffins.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/73426352_l_corn_bread_in_skillet_600x600.jpg?v=1732396325\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf you're a Yankee, you'll probably want jam on it. Here are some \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" title=\"rare jam hard to find jam\" rel=\"noopener\" target=\"_blank\"\u003erare and hard-to-find jams\u003c\/a\u003e to consider. If you think cornbread deserves honey, take a look at this \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/honey\" title=\"choice of honey\" rel=\"noopener\" target=\"_blank\"\u003echoice of honey\u003c\/a\u003e.  \u003c\/p\u003e\n\u003cp\u003eThis is the best Yankee cornbread we've found. It's lighter and more moist and has great taste. With more moisture, it keeps better. You'll get a nice dome on your corn muffins.\u003c\/p\u003e\n\u003cp\u003eDon't miss out on some really good cornbread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/207248059_l_normal_none_cornbread_with_honey_600x600.jpg?v=1732396179\" alt=\"cornbread\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eTips for Better Cornbread--Recipe or Mix\u003c\/h4\u003e\n\u003cp\u003eCornbread is a classic Southern dish and absolutely delicious. From how long the cornbread can last in the refrigerator or freezer to what cornmeal to use, we’ll give you these awesome tips for making the best cornbread.\u003c\/p\u003e\n\u003cul class=\"wp-block-list\"\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(11, 153, 13);\"\u003e\u003cstrong\u003eAlways check your cornmeal for rancidity before baking\u003c\/strong\u003e\u003c\/span\u003e. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(17, 158, 19);\"\u003e\u003cstrong\u003eWhen mixing batter for cornbread or muffins, put away your electric mixer\u003c\/strong\u003e.\u003c\/span\u003e Mixing by hand helps eliminate over mixing. It is desirable to have a few lumps in the batter. They will hydrate during baking and the lumps will help give a craggy appearance to your breads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 169, 25);\"\u003e\u003cstrong\u003eOnce moistened, work quickly with the batter\u003c\/strong\u003e. \u003c\/span\u003eThe moisture will activate the leaveners in the batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(26, 158, 28);\"\u003e\u003cstrong\u003eCornbread does not keep well\u003c\/strong\u003e.\u003c\/span\u003e It is best used on the day baked. Store leftovers wrapped in plastic and then aluminum foil and placed in the refrigerator. Cornbread can be frozen for six weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(21, 148, 23);\"\u003e\u003cstrong\u003eUse old-process cornmeal instead of degerminated cornmeal when available\u003c\/strong\u003e.\u003c\/span\u003e Cornmeal with the germ should be stored in the refrigerator for up to six months. If you have more old-process cornmeal than you will use in six months, freeze part of it. It will keep in the freezer for over a year.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 148, 29);\"\u003e\u003cstrong\u003eIf you make cornmeal for stuffin\u003cspan style=\"color: rgb(29, 145, 31);\"\u003eg\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e,\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e it can be baked up to three days ahead.\u003c\/span\u003e\u003c\/strong\u003e Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 140, 29);\"\u003e\u003cstrong\u003eConsider substituting whole wheat flour for white flour\u003c\/strong\u003e.\u003c\/span\u003e With the grainy nature of cornmeal, your kids won’t even know that you slipped whole wheat in on them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 140, 25);\"\u003e\u003cstrong\u003eConsider sugar a variable\u003c\/strong\u003e.\u003c\/span\u003e A sweeter cornmeal will have 1\/4 cup sugar or more for every one cup of flour and one cup of cornmeal. Many southern-style cornbreads have little or no sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(24, 153, 26);\"\u003e\u003cstrong\u003eWhen making corn muffins (or any muffins), partially fill any empty tins with water. \u003c\/strong\u003e\u003c\/span\u003eThe moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 148, 25);\"\u003e\u003cstrong\u003eMany of us love crusty cornbread\u003c\/strong\u003e.\u003c\/span\u003e A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Cornbread with Add-Ins\u003c\/h4\u003e\n\u003cp\u003eCornbread fits breakfast, lunch, and dinner. It also fits many casseroles and main dishes such as tamale pie, breakfast pizza, and chili cornbread. And there is a never-ending list of add-ins.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBacon\u003c\/li\u003e\n\u003cli\u003eCheese\u003c\/li\u003e\n\u003cli\u003eMaple syrup\u003c\/li\u003e\n\u003cli\u003eJalapenos\u003c\/li\u003e\n\u003cli\u003eSauteed onions\u003c\/li\u003e\n\u003cli\u003eBell peppers\u003c\/li\u003e\n\u003cli\u003ePimentos\u003c\/li\u003e\n\u003cli\u003eChopped ham\u003c\/li\u003e\n\u003cli\u003eGarlic\u003c\/li\u003e\n\u003cli\u003eCorn kernels\u003c\/li\u003e\n\u003cli\u003eCooked sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe following recipe illustrates the use of add-ins.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eTexas Chili Corn Bread\u003c\/h4\u003e\n\u003cp\u003eThis is a great example of add-ins.\u003c\/p\u003e\n\u003cp\u003eWe adapted this recipe from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBaking in America\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Greg Patent. Of course, we're using a mix. For our version, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic, but feel free to experiment.\u003c\/p\u003e\n\u003cp\u003eWe usually bake this in a skillet, make it skillet cornbread. A heavy skillet will make this a crusty cornbread.\u003c\/p\u003e\n\u003cp\u003e1 quality cornbread mix, mixed per package instructions\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdd-ins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 red bell pepper, chopped and diced\u003c\/li\u003e\n\u003cli\u003e1\/2 medium-sized onion, chopped and diced, cooked with diced bell pepper until tender\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 4-oz can of diced green chiles, drained (less if you prefer a less spicy cornbread)\u003c\/li\u003e\n\u003cli\u003e1 cup corn kernels–fresh, frozen, or canned\u003c\/li\u003e\n\u003cli\u003e11\/2 cups grated cheese, cheddar or jack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven according to package instructions.\u003c\/li\u003e\n\u003cli\u003eSet aside 1\/2 cup of grated cheese.\u003c\/li\u003e\n\u003cli\u003eMix the batter. Fold in the add-ins.\u003c\/li\u003e\n\u003cli\u003eBake according to package instructions.\u003c\/li\u003e\n\u003cli\u003eWhen the cornbread is done, pull the pan from the oven and immediately sprinkle the reserved cheese over the cornbread. The cornbread will be hot enough that the cheese will melt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe hot with butter.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eAdd-ins from another recipe\u003c\/h6\u003e\n\u003cp\u003eThese were added to a \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/gluten-free-bacon-and-cheddar-cornbread-recipe\" title=\"cornbread add-ins\" rel=\"noopener\" target=\"_blank\"\u003egluten-free cornbread recipe\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.0pt; font-family: 'Arial',sans-serif;\"\u003e4 bacon slices\u003cbr\u003e1\/4 red bell pepper, chopped and diced or jalapeno pepper \u003cbr\u003e2 thick slices of onion, chopped and diced\u003cbr\u003e1\/2 cup grated cheese, cheddar or jack\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIngredients: Cornmeal, sugar, enriched wheat flour (bleached flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch Modified, Soybean Oil, Dry Whey, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono \u0026amp; Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour.\u003c\/p\u003e\n\u003cp\u003eContains Major Food Allergens (Wheat, Milk, Egg, Soy)\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":39682141782097,"sku":"QM73-1","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/224362535_l_normal_none_bread_pudding_4a532d70-b120-46f9-8d46-7f262ff3b66d.jpg?v=1781192890"},{"product_id":"yankee-cornbread-muffin-and-bread-mix-copy","title":"Yankee Cornbread Muffin and Bread Mix","description":"\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(225, 38, 38);\"\u003e\u003cstrong\u003e\u003ca rel=\"noopener\" style=\"color: rgb(225, 38, 38);\" title=\"yankee cornbread\" href=\"https:\/\/www.preparedpantry.com\/products\/yankee-cornbread-muffin-and-bread-mix\" target=\"_blank\"\u003eTo buy more and see the reviews, click here!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSee how to dress up your cornbread!\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis cornbread is so fun! Look what you can do with it! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(9, 124, 28);\"\u003e\u003cstrong\u003eMake your cornbread cheesy\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(9, 124, 28);\"\u003e\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/span\u003e Add 1 1\/2 cups of grated or small cubes to your batter. The cheese will melt and spread--cheese in every bite. It may take a couple of minutes longer to bake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(15, 123, 53);\"\u003e\u003cstrong\u003eMake garden cornbread\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(15, 123, 53);\"\u003e\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/span\u003e Ramp up the flavor with a 1\/2 cup of chopped green onions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(11, 116, 48);\"\u003e\u003cstrong\u003eMake bacon cornbread.\u003c\/strong\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003eCook four or five slices to a crisp. Cut them into little pieces with a shear. Add them to your batter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(14, 129, 58);\"\u003e\u003cstrong\u003eMake corny cornbread.\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e Add one cup of well-drained frozen or canned kernels to your batter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat will get you started, but don't quit. Everything from pimentoes to craisins can be added to your cornbread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*************************************\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhat makes it the best?\u003c\/h4\u003e\n\u003cp\u003eIt's \"light, moist, and delicious.\". It's not dry. It's not crumbly. It behaves itself at the dinner table. Customers say it's their favorite.\u003c\/p\u003e\n\u003cp\u003eIt's not just five-star; it's an enthusiastic five-star! You'll love it. Your guests and family love it.\u003c\/p\u003e\n\u003cp\u003eAnd you can serve it two ways--either as corn muffins with nice domes or as cut cornbread. And it's handy with add-ins like bacon, cheese, or jalapenos. See all the suggestions.\u003c\/p\u003e\n\u003cp\u003eAnyway you make it, they will appreciate it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eYour Questions Answered\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(9, 131, 11);\"\u003e\u003cstrong\u003eWell, how sweet is it?\u003c\/strong\u003e\u003c\/span\u003e If you're a Yankee, just barely. If you're a lifelong Southerner, it's sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(12, 145, 14);\"\u003eDoes that mean that half the people won't like it?\u003c\/span\u003e \u003c\/strong\u003e No, that means Denise found it too sweet. I don't know where she's from.  Everyone else gave it a five-star rating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(18, 150, 20);\"\u003eIs that an \"it's okay\" five-star or an \"I really like it\" five-star?\u003c\/span\u003e \u003c\/strong\u003e It is a really like it five star.  Sharon's guy from Texas really loved it. And there are hearts and \"loves\" and \"bests\" scattered through the reviews.  Chances are, you're going to really love it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(13, 148, 15);\"\u003e\u003cstrong\u003eAnd I can make it in a muffin tin or a 9x13-inch pan?\u003c\/strong\u003e\u003c\/span\u003e Yep, whichever you want, even a skillet. It'll make 12 large corn muffins.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/73426352_l_corn_bread_in_skillet_600x600.jpg?v=1732396325\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf you're a Yankee, you'll probably want jam on it. Here are some \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" title=\"rare jam hard to find jam\" rel=\"noopener\" target=\"_blank\"\u003erare and hard-to-find jams\u003c\/a\u003e to consider. If you think cornbread deserves honey, take a look at this \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/honey\" title=\"choice of honey\" rel=\"noopener\" target=\"_blank\"\u003echoice of honey\u003c\/a\u003e.  \u003c\/p\u003e\n\u003cp\u003eThis is the best Yankee cornbread we've found. It's lighter and more moist and has great taste. With more moisture, it keeps better. You'll get a nice dome on your corn muffins.\u003c\/p\u003e\n\u003cp\u003eDon't miss out on some really good cornbread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/207248059_l_normal_none_cornbread_with_honey_600x600.jpg?v=1732396179\" alt=\"cornbread\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eTips for Better Cornbread--Recipe or Mix\u003c\/h4\u003e\n\u003cp\u003eCornbread is a classic Southern dish and absolutely delicious. From how long the cornbread can last in the refrigerator or freezer to what cornmeal to use, we’ll give you these awesome tips for making the best cornbread.\u003c\/p\u003e\n\u003cul class=\"wp-block-list\"\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(11, 153, 13);\"\u003e\u003cstrong\u003eAlways check your cornmeal for rancidity before baking\u003c\/strong\u003e\u003c\/span\u003e. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(17, 158, 19);\"\u003e\u003cstrong\u003eWhen mixing batter for cornbread or muffins, put away your electric mixer\u003c\/strong\u003e.\u003c\/span\u003e Mixing by hand helps eliminate over mixing. It is desirable to have a few lumps in the batter. They will hydrate during baking and the lumps will help give a craggy appearance to your breads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 169, 25);\"\u003e\u003cstrong\u003eOnce moistened, work quickly with the batter\u003c\/strong\u003e. \u003c\/span\u003eThe moisture will activate the leaveners in the batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(26, 158, 28);\"\u003e\u003cstrong\u003eCornbread does not keep well\u003c\/strong\u003e.\u003c\/span\u003e It is best used on the day baked. Store leftovers wrapped in plastic and then aluminum foil and placed in the refrigerator. Cornbread can be frozen for six weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(21, 148, 23);\"\u003e\u003cstrong\u003eUse old-process cornmeal instead of degerminated cornmeal when available\u003c\/strong\u003e.\u003c\/span\u003e Cornmeal with the germ should be stored in the refrigerator for up to six months. If you have more old-process cornmeal than you will use in six months, freeze part of it. It will keep in the freezer for over a year.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 148, 29);\"\u003e\u003cstrong\u003eIf you make cornmeal for stuffin\u003cspan style=\"color: rgb(29, 145, 31);\"\u003eg\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e,\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e it can be baked up to three days ahead.\u003c\/span\u003e\u003c\/strong\u003e Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 140, 29);\"\u003e\u003cstrong\u003eConsider substituting whole wheat flour for white flour\u003c\/strong\u003e.\u003c\/span\u003e With the grainy nature of cornmeal, your kids won’t even know that you slipped whole wheat in on them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 140, 25);\"\u003e\u003cstrong\u003eConsider sugar a variable\u003c\/strong\u003e.\u003c\/span\u003e A sweeter cornmeal will have 1\/4 cup sugar or more for every one cup of flour and one cup of cornmeal. Many southern-style cornbreads have little or no sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(24, 153, 26);\"\u003e\u003cstrong\u003eWhen making corn muffins (or any muffins), partially fill any empty tins with water. \u003c\/strong\u003e\u003c\/span\u003eThe moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 148, 25);\"\u003e\u003cstrong\u003eMany of us love crusty cornbread\u003c\/strong\u003e.\u003c\/span\u003e A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Cornbread with Add-Ins\u003c\/h4\u003e\n\u003cp\u003eCornbread fits breakfast, lunch, and dinner. It also fits many casseroles and main dishes such as tamale pie, breakfast pizza, and chili cornbread. And there is a never-ending list of add-ins.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBacon\u003c\/li\u003e\n\u003cli\u003eCheese\u003c\/li\u003e\n\u003cli\u003eMaple syrup\u003c\/li\u003e\n\u003cli\u003eJalapenos\u003c\/li\u003e\n\u003cli\u003eSauteed onions\u003c\/li\u003e\n\u003cli\u003eBell peppers\u003c\/li\u003e\n\u003cli\u003ePimentos\u003c\/li\u003e\n\u003cli\u003eChopped ham\u003c\/li\u003e\n\u003cli\u003eGarlic\u003c\/li\u003e\n\u003cli\u003eCorn kernels\u003c\/li\u003e\n\u003cli\u003eCooked sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe following recipe illustrates the use of add-ins.\u003c\/p\u003e\n\u003ch4\u003eTexas Chili Corn Bread\u003c\/h4\u003e\n\u003cp\u003eThis is a great example of add-ins.\u003c\/p\u003e\n\u003cp\u003eWe adapted this recipe from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBaking in America\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Greg Patent. Of course, we're using a mix. For our version, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic, but feel free to experiment.\u003c\/p\u003e\n\u003cp\u003eWe usually bake this in a skillet, make it skillet cornbread. A heavy skillet will make this a crusty cornbread.\u003c\/p\u003e\n\u003cp\u003e1 quality cornbread mix, mixed per package instructions\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdd-ins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 red bell pepper, chopped and diced\u003c\/li\u003e\n\u003cli\u003e1\/2 medium-sized onion, chopped and diced, cooked with diced bell pepper until tender\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 4-oz can of diced green chiles, drained (less if you prefer a less spicy cornbread)\u003c\/li\u003e\n\u003cli\u003e1 cup corn kernels–fresh, frozen, or canned\u003c\/li\u003e\n\u003cli\u003e11\/2 cups grated cheese, cheddar or jack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven according to package instructions.\u003c\/li\u003e\n\u003cli\u003eSet aside 1\/2 cup of grated cheese.\u003c\/li\u003e\n\u003cli\u003eMix the batter. Fold in the add-ins.\u003c\/li\u003e\n\u003cli\u003eBake according to package instructions.\u003c\/li\u003e\n\u003cli\u003eWhen the cornbread is done, pull the pan from the oven and immediately sprinkle the reserved cheese over the cornbread. The cornbread will be hot enough that the cheese will melt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe hot with butter.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eAdd-ins from another recipe\u003c\/h6\u003e\n\u003cp\u003eThese were added to a \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/gluten-free-bacon-and-cheddar-cornbread-recipe\" title=\"cornbread add-ins\" rel=\"noopener\" target=\"_blank\"\u003egluten-free cornbread recipe\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.0pt; font-family: 'Arial',sans-serif;\"\u003e4 bacon slices\u003cbr\u003e1\/4 red bell pepper, chopped and diced or jalapeno pepper \u003cbr\u003e2 thick slices of onion, chopped and diced\u003cbr\u003e1\/2 cup grated cheese, cheddar or jack\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIngredients: Cornmeal, sugar, enriched wheat flour (bleached flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch Modified, Soybean Oil, Dry Whey, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono \u0026amp; Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour.\u003c\/p\u003e\n\u003cp\u003eContains Major Food Allergens (Wheat, Milk, Egg, Soy)\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":51747758604563,"sku":"QM73-1","price":7.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/207248059_l_normal_nonecornbreadwithhoney_044c5bab-f34d-42ca-a9ef-b079fbe8f898.jpg?v=1691553884"},{"product_id":"free-with-a-10-purchase-yankee-cornbread-muffin-and-bread-mix-with-instructions-for-peanut-butter-chocolate-cornbread-limit-1-copy","title":"Save 20%! Yankee Cornbread Muffin and Bread Mix (with instructions for Peanut Butter Chocolate Cornbread)","description":"\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003eThis is different--chocolate peanut butter cornbread. It's really quite simple. Add chocolate chips to your batter, then a dollop of peanut butter whipped cream on top, and then drizzle the whole with hot fudge sauce. You never knew that cornbread could taste so good. Instructions follow.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003ePeanut Butter Chocolate Cornbread\u003c\/h4\u003e\n\u003cp\u003eWhat an amazing combination--chocolate chips, peanut butter, and hot fudge. It's what you love in combination. \u003c\/p\u003e\n\u003cp\u003eClick through to see how you build it.\u003c\/p\u003e\n\u003cp\u003e3\/4 cup dark chocolate chips\u003c\/p\u003e\n\u003ch5\u003eFor peanut butter whipped cream\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup heavy whipping cream\u003c\/li\u003e\n\u003cli\u003e3 tablespoons peanut butter\u003c\/li\u003e\n\u003cli\u003e2 tablespoons powdered sugar or to taste\u003c\/li\u003e\n\u003cli\u003eoptional: one tablespoon of meringue powder to stabilize the whipped cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cbr\u003e\u003c\/h5\u003e\n\u003ch5\u003eFor the hot fudge sauce:\u003c\/h5\u003e\n\u003cp\u003eWe make this with our high-cocoa-butter content cocoa, both with 2\/3 cup and 3\/4 cup cocoa.  Both work.  Of course, you get a little deeper flavor with 3\/4 cup cocoa. As with other hot fudge sauces, this thickens as it cools.  You can reheat it in the microwave.  You can also thin your sauce with additional cream.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2\/3 cup\u003cspan\u003e \u003c\/span\u003eRamstadt Breda Rich Dark Cocoa or equal\u003c\/li\u003e\n\u003cli\u003e1 cup granulated sugar\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter\u003c\/li\u003e\n\u003cli\u003e1 cup heavy cream\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDirections\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the cocoa and sugar together in a small bowl. Melt the butter in the microwave.\u003c\/li\u003e\n\u003cli\u003eAdd the cocoa and sugar mixture to a small saucepan. Add the melted butter and cream. Heat, stirring constantly with a wire whisk, until the ganache starts to bubble. Remove from the heat.\u003c\/li\u003e\n\u003cli\u003eLet the hot fudge cool until it reaches the desired consistency. Thin with additional cream if necessary.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e***************************************************************************************\u003c\/p\u003e\n\u003cp\u003eWhat makes this cornbread the best?\u003c\/p\u003e\n\u003cp\u003eIt's \"light, moist, and delicious.\". It's not dry. It's not crumbly. It behaves itself at the dinner table. Customers say it's their favorite.\u003c\/p\u003e\n\u003cp\u003eIt's not just five-star; it's an enthusiastic five-star! You'll love it. Your guests and family love it.\u003c\/p\u003e\n\u003cp\u003eAnd you can serve it two ways--either as corn muffins with nice domes or as cut cornbread. And it's handy with add-ins like bacon, cheese, or jalapenos. See all the suggestions.\u003c\/p\u003e\n\u003cp\u003eAnyway you make it, they will appreciate it.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/155075486_l_corn_muffins_reduced_600x600.jpg?v=1767401532\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003ch4\u003eYour Questions Answered\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(9, 131, 11);\"\u003e\u003cstrong\u003eWell, how sweet is it?\u003c\/strong\u003e\u003c\/span\u003e If you're a Yankee, just barely. If you're a lifelong Southerner, it's sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(12, 145, 14);\"\u003eDoes that mean that half the people won't like it?\u003c\/span\u003e \u003c\/strong\u003e No, that means Denise found it too sweet. I don't know where she's from.  Everyone else gave it a five-star rating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(18, 150, 20);\"\u003eIs that an \"it's okay\" five-star or an \"I really like it\" five-star?\u003c\/span\u003e \u003c\/strong\u003e It is a really like it five star.  Sharon's guy from Texas really loved it. And there are hearts and \"loves\" and \"bests\" scattered through the reviews.  Chances are, you're going to really love it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(13, 148, 15);\"\u003e\u003cstrong\u003eAnd I can make it in a muffin tin or a 9x13-inch pan?\u003c\/strong\u003e\u003c\/span\u003e Yep, whichever you want, even a skillet. It'll make 12 large corn muffins.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/73426352_l_corn_bread_in_skillet_600x600.jpg?v=1732396325\"\u003e\u003c\/div\u003e\n\u003cp\u003eIf you're a Yankee, you'll probably want jam on it. Here are some \u003ca rel=\"noopener\" title=\"rare jam hard to find jam\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/adventure-jams-live-beyond-the-edge\" target=\"_blank\"\u003erare and hard-to-find jams\u003c\/a\u003e to consider. If you think cornbread deserves honey, take a look at this \u003ca rel=\"noopener\" title=\"choice of honey\" href=\"https:\/\/www.preparedpantry.com\/collections\/honey\" target=\"_blank\"\u003echoice of honey\u003c\/a\u003e.  \u003c\/p\u003e\n\u003cp\u003eThis is the best Yankee cornbread we've found. It's lighter and more moist and has great taste. With more moisture, it keeps better. You'll get a nice dome on your corn muffins.\u003c\/p\u003e\n\u003cp\u003eDon't miss out on some really good cornbread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"cornbread\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/207248059_l_normal_none_cornbread_with_honey_600x600.jpg?v=1732396179\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eTips for Better Cornbread--Recipe or Mix\u003c\/h4\u003e\n\u003cp\u003eCornbread is a classic Southern dish and absolutely delicious. From how long the cornbread can last in the refrigerator or freezer to what cornmeal to use, we’ll give you these awesome tips for making the best cornbread.\u003c\/p\u003e\n\u003cul class=\"wp-block-list\"\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(11, 153, 13);\"\u003e\u003cstrong\u003eAlways check your cornmeal for rancidity before baking\u003c\/strong\u003e\u003c\/span\u003e. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(17, 158, 19);\"\u003e\u003cstrong\u003eWhen mixing batter for cornbread or muffins, put away your electric mixer\u003c\/strong\u003e.\u003c\/span\u003e Mixing by hand helps eliminate over mixing. It is desirable to have a few lumps in the batter. They will hydrate during baking and the lumps will help give a craggy appearance to your breads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 169, 25);\"\u003e\u003cstrong\u003eOnce moistened, work quickly with the batter\u003c\/strong\u003e. \u003c\/span\u003eThe moisture will activate the leaveners in the batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(26, 158, 28);\"\u003e\u003cstrong\u003eCornbread does not keep well\u003c\/strong\u003e.\u003c\/span\u003e It is best used on the day baked. Store leftovers wrapped in plastic and then aluminum foil and placed in the refrigerator. Cornbread can be frozen for six weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(21, 148, 23);\"\u003e\u003cstrong\u003eUse old-process cornmeal instead of degerminated cornmeal when available\u003c\/strong\u003e.\u003c\/span\u003e Cornmeal with the germ should be stored in the refrigerator for up to six months. If you have more old-process cornmeal than you will use in six months, freeze part of it. It will keep in the freezer for over a year.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 148, 29);\"\u003e\u003cstrong\u003eIf you make cornmeal for stuffin\u003cspan style=\"color: rgb(29, 145, 31);\"\u003eg\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e,\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(29, 145, 31);\"\u003e it can be baked up to three days ahead.\u003c\/span\u003e\u003c\/strong\u003e Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(27, 140, 29);\"\u003e\u003cstrong\u003eConsider substituting whole wheat flour for white flour\u003c\/strong\u003e.\u003c\/span\u003e With the grainy nature of cornmeal, your kids won’t even know that you slipped whole wheat in on them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 140, 25);\"\u003e\u003cstrong\u003eConsider sugar a variable\u003c\/strong\u003e.\u003c\/span\u003e A sweeter cornmeal will have 1\/4 cup sugar or more for every one cup of flour and one cup of cornmeal. Many southern-style cornbreads have little or no sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(24, 153, 26);\"\u003e\u003cstrong\u003eWhen making corn muffins (or any muffins), partially fill any empty tins with water. \u003c\/strong\u003e\u003c\/span\u003eThe moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(23, 148, 25);\"\u003e\u003cstrong\u003eMany of us love crusty cornbread\u003c\/strong\u003e.\u003c\/span\u003e A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Cornbread with Add-Ins\u003c\/h4\u003e\n\u003cp\u003eCornbread fits breakfast, lunch, and dinner. It also fits many casseroles and main dishes such as tamale pie, breakfast pizza, and chili cornbread. And there is a never-ending list of add-ins.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBacon\u003c\/li\u003e\n\u003cli\u003eCheese\u003c\/li\u003e\n\u003cli\u003eMaple syrup\u003c\/li\u003e\n\u003cli\u003eJalapenos\u003c\/li\u003e\n\u003cli\u003eSauteed onions\u003c\/li\u003e\n\u003cli\u003eBell peppers\u003c\/li\u003e\n\u003cli\u003ePimentos\u003c\/li\u003e\n\u003cli\u003eChopped ham\u003c\/li\u003e\n\u003cli\u003eGarlic\u003c\/li\u003e\n\u003cli\u003eCorn kernels\u003c\/li\u003e\n\u003cli\u003eCooked sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe following recipe illustrates the use of add-ins.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eTexas Chili Corn Bread\u003c\/h4\u003e\n\u003cp\u003eThis is a great example of add-ins.\u003c\/p\u003e\n\u003cp\u003eWe adapted this recipe from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBaking in America\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Greg Patent. Of course, we're using a mix. For our version, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic, but feel free to experiment.\u003c\/p\u003e\n\u003cp\u003eWe usually bake this in a skillet, make it skillet cornbread. A heavy skillet will make this a crusty cornbread.\u003c\/p\u003e\n\u003cp\u003e1 quality cornbread mix, mixed per package instructions\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdd-ins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 red bell pepper, chopped and diced\u003c\/li\u003e\n\u003cli\u003e1\/2 medium-sized onion, chopped and diced, cooked with diced bell pepper until tender\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 4-oz can of diced green chiles, drained (less if you prefer a less spicy cornbread)\u003c\/li\u003e\n\u003cli\u003e1 cup corn kernels–fresh, frozen, or canned\u003c\/li\u003e\n\u003cli\u003e11\/2 cups grated cheese, cheddar or jack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven according to package instructions.\u003c\/li\u003e\n\u003cli\u003eSet aside 1\/2 cup of grated cheese.\u003c\/li\u003e\n\u003cli\u003eMix the batter. Fold in the add-ins.\u003c\/li\u003e\n\u003cli\u003eBake according to package instructions.\u003c\/li\u003e\n\u003cli\u003eWhen the cornbread is done, pull the pan from the oven and immediately sprinkle the reserved cheese over the cornbread. The cornbread will be hot enough that the cheese will melt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe hot with butter.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eAdd-ins from another recipe\u003c\/h6\u003e\n\u003cp\u003eThese were added to a \u003ca rel=\"noopener\" title=\"cornbread add-ins\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/gluten-free-bacon-and-cheddar-cornbread-recipe\" target=\"_blank\"\u003egluten-free cornbread recipe\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.0pt; font-family: 'Arial',sans-serif;\"\u003e4 bacon slices\u003cbr\u003e1\/4 red bell pepper, chopped and diced or jalapeno pepper \u003cbr\u003e2 thick slices of onion, chopped and diced\u003cbr\u003e1\/2 cup grated cheese, cheddar or jack\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIngredients: Cornmeal, sugar, enriched wheat flour (bleached flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch Modified, Soybean Oil, Dry Whey, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono \u0026amp; Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour.\u003c\/p\u003e\n\u003cp\u003eContains Major Food Allergens (Wheat, Milk, Egg, Soy)\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":54279431487763,"sku":"QM73-1","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/this-is-peanut-butter-whipped-cream-on-top-of-chocolate-chip-cornbread-then-drizzled-with-hot-fudge-sauce-make-the-peanut-butter-smooth-without-the-fine-nuts-see-if-you-can-make-the-w.png?v=1781274849"},{"product_id":"maple-bacon-cornbread-mix-yankee-cornbread-with-a-twist","title":"Maple Bacon Cornbread \u0026 Muffin Mix","description":"\u003cp\u003eMaple and bacon make an extraordinary combination. We've made maple bacon cupcakes and maple bacon sweet rolls. We've even taken it a step further with raised donut dough — puffier, a cross between a raised donut and a cinnamon roll. Now we're a step beyond again.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMeet Maple Bacon Cornbread \u0026amp; Muffin Mix.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Yankee Cornbread has just the right amount of sweetness as is — so we left the batter alone. The magic happens inside. Crispy bacon stirred right into the batter, served warm with a drizzle of real maple syrup. Simple. Extraordinary.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe maple matters.\u003c\/strong\u003e Skip the store-bought stuff — too much sugar, not enough maple. This mix deserves the real treatment:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaple Cream Syrup\u003c\/strong\u003e — dairy-based, smoother and richer than traditional syrup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal Maple Syrup\u003c\/strong\u003e — authentic northwoods maple, the real thing. Corn and maple were made for each other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaple Buttermilk Syrup\u003c\/strong\u003e — caramelly with a hint of butterscotch. A perfect complement. (We carry a buttermilk syrup mix for exactly this.)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch5\u003eCornbread or Cornbread Muffins — You Choose\u003c\/h5\u003e\u003cp\u003eBake it as a classic skillet cornbread or fill a muffin tin for individual cornbread muffins. Muffin directions are right on the package — it couldn't be easier. Same mix, two delicious results.\u003c\/p\u003e\u003ch5\u003eThe Recipe\u003c\/h5\u003e\u003cp\u003e\u003cem\u003eSo easy it barely counts as a recipe.\u003c\/em\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eFry 10 slices of bacon until crispy. Chop into small pieces.\u003c\/li\u003e\n\u003cli\u003ePrepare batter according to package directions.\u003c\/li\u003e\n\u003cli\u003eStir bacon into the batter and bake as directed — cornbread or muffins, your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003eServe warm with ice cream or whipped cream, drizzled generously with maple syrup.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThat's it. You're done. Take a bow.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":54302963695891,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}]}],"url":"https:\/\/www.preparedpantry.com\/collections\/cornbreads.oembed","provider":"The Prepared Pantry","version":"1.0","type":"link"}