30 delicious cornbread Ideas & Recipes
1. Whole Corn Kernels
2. Green Chilies – See Below (=
3. Carmelized Onions
4. Chipotle Peppers
5. Sunflower Seeds
6. Pumpkin Seeds
7. Proscuitto
8. Poblano Peppers
9. Jalapeno Peppers
10. Sun Dried Tomatoes
11. Cheddar Jack – See Below (=
12. Herbs – Thyme or Rosemary
13. Mascarpone
14. Applesauce
15. Diced Apple
16. Bananas
17. Walnuts
18. Broccoli
19. Creamed Corn
20. Sauteed Bell Peppers
21. Brown Butter
22. Chocolate
23. Raspberries
24. Sour Cream
25. Pumpkin
26. Molasses
27. Apricots
28. Pineapple
29. Cranberries
30. Peanut Butter
Fall Recipe Series
Part I – Introduction and Personal History of Cornbread | Recipe for Sweet Cornbread
Part II – History and Traditions of Cornbread | Recipe for Basic Cornbread
Part III – 30 Delicious Cornbread Ideas | Recipe for Green Chili Cheese & Bacon Cornbread
Part IV – Thanksgiving & Cornbread | Recipe for Cranberry Cornbread Dressing
Southern Style
Cornmeal
White cornmeal
Flour
Small amount, if any
Sugar
Small amount, if any
Crust
Golden brown, crunchy
Texture
Slightly gritty
New England Style
Cornmeal
Yellow cornmeal
Flour
Minimum 50/50 ratio
Sugar
1/2 cup minimum
Crust
Golden
Texture
Moist and somewhat cakey
In many cases simplicity is elegant for the sake of being simple. Not in the case of last weeks cornbread recipe. It photographed well, but to be honest, it was a little bland and a lot gritty.
It did serve its duty, however, in that it formed a picture in my mind as to what it would be like to be a colonist or a pioneer. It made me very grateful for the bounty and variety of food we have when we go to the supermarket. We don’t have to worry about a shortage of flour, butter or sugar to sweeten up our cornbread, and that is as important for Thanksgiving next week as it is for any other time. (=
In a pinch, like if you are camping, or if you have limited ingredients in the pantry it works. As long as it is rushed to the table hot, and as long as the pantry is not barren of honey and butter!
So, it goes without saying that I still have a healthy bias towards the Sweet Cornbread Recipe in Part I that I have known and loved since a child.
I was still fascinated with cornbread in its various forms and looked into the regional differences, and methods of cooking, along with ways to interchange ingredients (see below the recipe.) I knew that there must be another recipe out there to enjoy.
So, I decided to amp things up a bit and explore the world of mix-ins. Take a look in the right hand column and you will see 30 Cornbread Mix-in Ideas along with links to recipes which include them. The selection ranges from common and mild to crazy and out there, so have fun with cornbread baking self, and let us know what you have tried!
Today’s recipe includes green chilies, cheddar cheese, and everyone’s favorite piece of pork: bacon! I attempted a new technique which involves forming the bacon into a ring before it cools and then it crisps up solidly circular. Placed into half of the cornbread batter, the ring creates a sort of cavern for the cheese to sit in and get bubbly.
So here’s to elegance in the form of complexity because when this muffin is eaten, there is a piece of bacon and a gooey cheese explosion in every bite. Bomb!
| Servings | Prep Time |
| 6 Jumbo muffins | 20 minutes |
| Cook Time |
| 13 minutes |
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These Jumbo green chili cornbread muffins house a one two punch that will knock your socks off. Bacon and gooey cheddar cheese!
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- 6 pieces bacon
- 1 1/4 cups cornmeal
- 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 4 oz diced green chilies
- 6 Tablespoon cheddar jack cheese
- Preheat oven to 425°. Prepare jumbo muffin tin with cooking spray.
- Fry bacon until almost crispy, reserve bacon grease. Remove bacon to a paper towel. While still hot, but cool enough to handle, form into a circular shape. Let dry and crisp up.
- Whisk the corn meal, flour and baking powder thoroughly in a large bowl. Add the reserved bacon grease. Should be around 2-3 tablespoons.
- Whisk egg in a small bowl, then add milk and green chilies.
- Pour 1/4 cup batter into each jumbo muffin cup. Arrange one piece of bacon into each cup. Fill the bacon cavern with shredded or cubed cheese. (I placed batter into a large measuring cup. Should make about 3 cups batter. Add a small amount of milk if it is not pouring easily.)
- Pour another 1/4 cup of batter into each muffin cup. Bake in the oven for 13-15 minutes. Serve immediately!
Can also use a 12 cup muffin tin, but since it is smaller it may be better to break the bacon into pieces. If you'd like to skip on using the bacon grease, you can also use oil or butter.
Types of Cornbread
Fritters
Corn Sticks
Spoon Bread
Corn Pone
Hoecakes
Interchangeables
Butter, oil, for bacon grease
Whole wheat for half of all-purpose flour
Honey & molasses for sugar
Milk for Buttermilk
So, tell us…
Have you tried this recipe? Have you made something similar? Does a step seem unclear? Comment below, we’d love to hear from you!