Free with a $10 purchase! Yankee Cornbread Muffin and Bread Mix (with instructions for Peanut Butter Chocolate Cornbread) Limit 1

This 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.

Peanut Butter Chocolate Cornbread

What an amazing combination--chocolate chips, peanut butter, and hot fudge. It's what you love in combination. 

Click through to see how you build it.

3/4 cup dark chocolate chips

For peanut butter whipped cream

• 1 cup heavy whipping cream
• 3 tablespoons peanut butter
• 2 tablespoons powdered sugar or to taste
• optional: one tablespoon of meringue powder to stabilize the whipped cream

For the hot fudge sauce:

We 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.

• 2/3 cup Ramstadt Breda Rich Dark Cocoa or equal
• 1 cup granulated sugar
• 1/2 cup butter
• 1 cup heavy cream
• 1 teaspoon vanilla

Directions

1. Mix the cocoa and sugar together in a small bowl. Melt the butter in the microwave.
2. Add 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.
3. Let the hot fudge cool until it reaches the desired consistency. Thin with additional cream if necessary.

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What makes this cornbread the best?

It'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.

It's not just five-star; it's an enthusiastic five-star! You'll love it. Your guests and family love it.

And 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.

Anyway you make it, they will appreciate it.

Your Questions Answered

• Well, how sweet is it? If you're a Yankee, just barely. If you're a lifelong Southerner, it's sweet.
• Does that mean that half the people won't like it?  No, that means Denise found it too sweet. I don't know where she's from.  Everyone else gave it a five-star rating.
• Is that an "it's okay" five-star or an "I really like it" five-star?  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.
• And I can make it in a muffin tin or a 9x13-inch pan? Yep, whichever you want, even a skillet. It'll make 12 large corn muffins.

If you're a Yankee, you'll probably want jam on it. Here are some rare and hard-to-find jams to consider. If you think cornbread deserves honey, take a look at this choice of honey.  

This 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.

Don't miss out on some really good cornbread.

Tips for Better Cornbread--Recipe or Mix

Cornbread 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.

• Always check your cornmeal for rancidity before baking. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.
• When mixing batter for cornbread or muffins, put away your electric mixer. 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.
• Once moistened, work quickly with the batter. The moisture will activate the leaveners in the batter.
• Cornbread does not keep well. 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.
• Use old-process cornmeal instead of degerminated cornmeal when available. 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.
• If you make cornmeal for stuffing, it can be baked up to three days ahead. Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.
• Consider substituting whole wheat flour for white flour. With the grainy nature of cornmeal, your kids won’t even know that you slipped whole wheat in on them.
• Consider sugar a variable. 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.
• When making corn muffins (or any muffins), partially fill any empty tins with water. The moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.
• Many of us love crusty cornbread. A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.

How to Make Cornbread with Add-Ins

Cornbread 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.

• Bacon
• Cheese
• Maple syrup
• Jalapenos
• Sauteed onions
• Bell peppers
• Pimentos
• Chopped ham
• Garlic
• Corn kernels
• Cooked sausage

The following recipe illustrates the use of add-ins.

Texas Chili Corn Bread

This is a great example of add-ins.

We adapted this recipe from Baking in America by 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.

We usually bake this in a skillet, make it skillet cornbread. A heavy skillet will make this a crusty cornbread.

1 quality cornbread mix, mixed per package instructions

Add-ins

• 1/2 red bell pepper, chopped and diced
• 1/2 medium-sized onion, chopped and diced, cooked with diced bell pepper until tender
• 1/4 teaspoon garlic powder
• 1 4-oz can of diced green chiles, drained (less if you prefer a less spicy cornbread)
• 1 cup corn kernels–fresh, frozen, or canned
• 11/2 cups grated cheese, cheddar or jack

Directions

1. Preheat the oven according to package instructions.
2. Set aside 1/2 cup of grated cheese.
3. Mix the batter. Fold in the add-ins.
4. Bake according to package instructions.
5. When 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.

Serve hot with butter.

Add-ins from another recipe

These were added to a gluten-free cornbread recipe.

4 bacon slices
1/4 red bell pepper, chopped and diced or jalapeno pepper
2 thick slices of onion, chopped and diced
1/2 cup grated cheese, cheddar or jack

Ingredients: 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 & 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.

Contains Major Food Allergens (Wheat, Milk, Egg, Soy)