Pickle Relish Corn Muffins

1 15-oz. package cornbread mix

1-1/4 c. dill pickle relish 

2/3 c. milk

1 large egg, lightly beaten

1/2 c. grated Parmesan cheese

1/3 c. melted butter

1 t. garlic powder

3/4 t. crushed red pepper

1/2 t. baking powder

1/4 t. kosher salt

Lightly grease a 12-cup muffin pan. Preheat oven to 400 degrees.

Combine all ingredients. Spoon batter into the muffin pan. Bake until golden brown around edges, about 20 minutes. Let cool for 5 minutes. 

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Mother's Cornbread

1 c. flour

2 c. cornmeal

3 T. sugar

1 t. salt

1 t. baking powder

1 egg

1/4 c. oil

About 1 c. milk or water (enough to make a runny paste)

In a large mixing bowl, stir together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the dry mixture and set aside.

In a medium mixing bowl, combine egg, oil, and milk or water. Add the egg mixture to the dry mixture all at once, in the center of the well. Stir just until moistened (batter should be lumpy).

Grease an 8" square baking pan. Pour the batter into the pan. Bake at 425 degrees for 20-25 minutes. Cut into squares.

Makes 9 servings.

Note: This recipe is from Estella Bergere Leopold, wife of conservationist Aldo Leopold. "The recipe dates back to 1926 and was often cooked in a Dutch oven over open fire. For those looking to re-invent the recipe in the front country, you might consider adding dollops of melted butter, sour cream, and/or honey."

Adapted from a recipe card published by The Aldo Leopold Foundation, Dec. 2020.

Marbled Maple-Butter Cornbread

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Cornbread with Lemon-Thyme Butter

3 T. canola oil
1 c. stone-ground cornmeal
1 c. all-purpose flour
2 T. granulated sugar
2 T. baking powder
1 t. kosher salt
2 large eggs
1-1/4 c. whole milk
2 T. unsalted butter, melted

1 c. unsalted butter, softened
1-1/2 t. lemon zest
1 T. fresh lemon juice
1 t. fresh thyme leaves
1 t. kosher salt

Preheat oven to 425 degrees. Grease a 10" cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and melted butter in a separate bowl, then add to the cornmeal mixture, stirring just until combined. Carefully pour the batter into the hot skillet.

Bake in preheated oven until golden brown, 15-20 minutes. Cool to room temperature in skillet, about 30 minutes.

While cornbread is cooling, stir together butter, lemon zest, lemon juice, thyme, and salt. Serve with cornbread.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 114.     

Cornbread and Sausage Dressing Stuffed Mushrooms

18 large fresh mushrooms 

5 Tbsp. butter, melted and divided 

4 oz. sage-flavored breakfast sausage [Jimmy Dean] 

1/2 cup finely chopped onion 

1/2 cup finely chopped celery 

2 garlic cloves, minced 

1-1/2 cups (6 oz.) sharp Cheddar cheese, shredded and divided

1 cup fine cornbread crumbs (about 1 corn muffin) 

1 slice white bread, torn into small pieces 

1 large egg, lightly beaten 

1/2 tsp. salt 

1/8 tsp. pepper 

Garnish: fresh rosemary or other herbs 

Preheat oven to 400 degrees. 

Remove and chop mushroom stems. Brush mushroom caps on all sides with 3 Tbsp. butter, and place on a 15- x 10-inch jelly-roll pan. 

Cook mushroom stems, sausage, and next 3 ingredients in a large skillet over medium-high heat until browned, stirring to crumble sausage. 

Stir together remaining 2 Tbsp. butter, sausage mixture, 1 cup cheese, cornbread crumbs, and next 4 ingredients in a large bowl. Spoon filling into mushroom caps. Bake at 400 degrees for 15 minutes; top with remaining 1/2 cup cheese. Bake 5 more minutes or until cheese melts. Garnish platter, if desired. 

Makes 1-1/2 dozen. 

From 2010 Christmas with Southern Living, p. 54-55.

Cheddar-Tarragon Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2-1/2 tsp. baking powder
1/2 tsp. salt
3 T. sugar
1 stick unsalted butter
1 cup buttermilk
2 large eggs
4 ounces sharp Cheddar, grated
1 tsp. chopped fresh tarragon

Preheat oven to 425 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.

Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.

Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.

Serves 6.

Sorry, source unknown.

Jamaican-Style Black Bean and Coconut Cornbread Bake

2 T. olive oil, plus more for greasing pan 

2 15-oz. cans black beans, rinsed and drained 

1 14.5-oz. can diced tomatoes with mild green chiles, juices included 

1-1/2 cups frozen yellow corn, thawed 

1/2 tsp. jerk seasoning, or more to taste 

1/2 tsp. salt, divided 

1/8 tsp. ground black pepper 

1/2 cup all-purpose flour 

1/2 cup yellow cornmeal 

1 T. sugar 

1-1/4 tsp. baking powder 

2/3 cup light coconut milk 

Preheat oven to 350 degrees F. Lightly oil 8-inch-square baking dish with olive oil. 

Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish. 

Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 T. oil, and stir until just combined--do not overmix. Spread batter over bean mixture with spatula. 

Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving. 

Serves 6. 

From Vegetarian Times magazine, details unknown.

Honeyed Cornbread

1 cup unbleached all-purpose flour 

1 cup yellow cornmeal 

2 t. baking powder 

1 t. baking soda 

3/4 t. salt 

4 heaping T. honey 

1 egg 

1-1/4 cup sour cream 

1/4 cup butter, melted 

Preheat oven to 425 degrees F. Place a well-oiled 10-inch cast iron skillet in the oven for about 4 minutes to heat while preparing batter. 

Stir dry ingredients together in a large bowl until combined. In a smaller bowl, beat honey, egg, sour cream and melted butter by hand. Add the wet ingredients to the dry, and stir until moistened. Remove skillet (don't forget your oven mitts!), and pour in the batter, spreading evenly with a large spoon. 

Bake for 20 to 25 minutes, or until lightly browned and an inserted toothpick comes out clean. 

Makes 12 servings. 

From Hobby Farm Home magazine, Nov./Dec. 2010, p. 37.