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!