Crazy Cornbread


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I know, I know, there is nothing crazy about cornbread. Until you look at Food Network Magazine’s recipe and realize that there are endless possibilities with this very versatile side-dish. Why? There are so many things you can put in it! Veggies, nuts, corn itself, fruit, cheese, spices, it’s endless! And it makes for a wonderful bread, tailored to your liking. Food Network: GENIUS. I can’t even begin to describe their superiority in everything food related. I mean obviously. But still the fact that they came up with this recipe so that you can make a cornbread that you will fall in love with is just so smart. So. Without further ado:

The base:

  • 1 1/2 cups yellow cornmeal
  • 1/4 cup flour
  • 2 tbs white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup milk
  • 1 cup sour cream or Greek yogurt
  • 2 tbs melted butter

Possible mix ins: 1/2 cup each. Pick 3.

  • Chopped scallions
  • Grated Carrots
  • Chopped tomato
  • Grated Zucchini
  • Roasted/Pickled peppers, drained and chopped
  • Broccoli florets, chopped and blanched
  • Chopped and sautèed onions
  • Corn Kernals
  • Chopped and sautèed kale
  • Chopped bell pepper
  • Dried fruit, chopped if large
  • Canned hominy, drained
  • Cooked and crumbled bacon or pancetta
  • Cooked and crumbled sausage
  • Chopped unsalted nuts

CHEEEEEEEEEESE: 1/2 cup grated or crumbled (3/4 if you’re daring as I 😉 )

  • Gruyère
  • Cheddar
  • Pepper jack
  • Mozzarella
  • Fontina
  • Parmesan
  • Goat
  • Havarti
  • Swiss
  • Gouda

Possible seasonings if your heart so desires: (stir in one)

  • 1/4 cup chopped fresh basil, parsley, chives, cilantro, or some sort of combo
  • 1 tsp chopped fresh thyme, sage, or rosemary
  • 1 minced chipotle chili in adobo sauce
  • 1 minced jalapeño


Preheat oven to 400 F. Coat 9 inch square baking dish or a 9 inch in diameter cast iron skillet with cooking spray. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk egg, milk, sour cream or Greek yogurt, and melted butter. Whisk into the dry ingredients until combined. Fold in the prepared mix-ins, cheese, and optional seasonings. Bake for 20-30 minutes, or until the cornbread springs back when pressed in the center. The edges should be slightly brown. Let cool for 15 minutes in the dish, then flip, slice, and serve!

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The dry ingredients, the mix before mixing in the mix ins, and the prepared pan


the finished product!


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