Updated Cornbread Recipe
Looking for a way to update and improve cornbread mix? This is a simple idea that will make your next cookout a hit.
Start with your favorite cornbread mix. I like Martha’s Sweet Cornbread mix.
Mix according to the package directions.
Add the flavor! Stir in a can of mexicorn (drained) and 1/2 cup coarsely shredded extra sharp cheddar cheese. I like the Green Giant Steam Crisp Mexicorn. It has a very fresh flavor.
As you have been mixing the ingredients together, your pan has been heating in the oven. If you don’t have a cast iron skillet, it’s ok to use a baking dish – just follow the suggested times and oven temperatures on the package.
Pull the hot skillet from the oven and spray with a little cooking spray. Pour the mixture into the pan and bake for about 12 minutes. Just until the bread is set and springs back when touched.
When the cornbread has finished baking remove from the oven and let cool. I cover the pan with tin foil until ready to serve. It steams the bread and gives a very soft and and moist texture. I cover the bread right after removing from the oven to keep the steam and heat in the skillet.