It may not be from scratch, but it sure tastes like it.
Many Southern cooks enjoy making everything from scratch, from simple salad dressings toelaborate cakesto pans of hotcornbread.
But sometimes it’s best to use a convenient store-bought product when you’re short on time.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
There is no shame in making cakes orbrownies from a boxed mix.
My favorite thing to add is sugara hot topic that could be its own conversation!
Beyond that, sour cream is another one of my go-to add-ins.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Some stir-ins may add a couple of minutes to the bake time, so checking for doneness is essential.
Here are a few ways to make anystore-bought cornbread mixeven better.
Both ingredients will add extra flavor and richness to your cornbread.
Start with half a cup.
If you want your cornbread cornier, stir in more.
Use a Cast-Iron Skillet
The key is to get yourskilletreally hot before pouring in the batter.
This ensures a perfectly golden bottom and crisp edges, while the inside remains tender.
Mix Up Your Stir-Ins
Need more ideas?
Try adding diced jalapeno peppers, grated cheese, chopped country ham, or crumbled bacon.
Bacon makes everything better.
And if jalapenos have too much of a kick for you, use a chopped poblano pepper instead.
Evenpeanut buttercan add great flavor.
Sorry, but I like sugar in my cornbread.
A tablespoon or two makes the cornbread bottom crunchy while creating a beautifully caramelized top.
I especially love this effect when I makemini cornbread muffins.
