Easy Cornbread Muffin Mix-ins

Cornbread done well is sublime--moist and sweet and steamy in the mouth.   But ordinary cornbread, especially when it is no longer fresh from the oven, can taste just so-so.  However, mixing in fruit enables me to create something special in a jiffy.

3 Mix-in Muffin Variations:

Cornbread Batter    +   Pineapple               =      Sweet Pineapple Muffins

Cornbread Batter    +   Peaches  + pecans  =      Peachy Pecan Muffins

Cornbread Batter    +   Pumpkin      =      Pumpkin Cornbread Muffins


When Determining How Much Mix-in to Add...





         ≠









All mixes are not the same, so the amount of fruit or pumpkin mixed in will vary as well.  For every 6 cornbread muffins the mix makes, I mix in about 1/4 cup chopped and drained canned fruit to the batter.  For pumpkin cornbread, I add 1/3 cup canned pumpkin to the batter for every 6 muffins it makes.  Jiffy cornbread mix makes 8 muffins, so I use more fruit (1/3 cup) or pumpkin puree (1/2 cup).  Here's a table for quick reference:

Brand	Amount of Mix in Pkg.	Amount of Mix-in to Add:
Jiffy	8.5 oz. (240 g)	1/3 cup pineapple or peaches
Betty Crocker	6.5 oz. (184 g)	1/4 cup pineapple or peaches
Jiffy	8.5 oz.	1/2 cup pumpkin
Betty Crocker	6.5 oz.	1/3 cup pumpkin

_____________________________________________________________________________________
Adding nuts to the batter is optional.

Thus, while homemade yeast dinner rolls seem out of reach (does anyone still make them regularly?), flavored cornbread muffins can be a quick addition to almost any meal.   They work for me because muffins from a mix are achievable in about 20 minutes, start to finish. 

And now you know my latest kitchen trick.  Serve warm and enjoy!