Caprese Skillet Cornbread

Hey friends! It’s me Brandie again from The Country Cook! I love sharing simple, everyday recipes for the busy cook. Today I would love to share this Caprese Skillet Cornbread recipe with y’all!

Insalata Caprese (in Italian it means: Salad of Capri) is a simple Italian salad of fresh tomatoes, mozzarella and basil. A bit of olive oil is drizzled over the top of the whole salad. It is that recipe that inspired this recipe for Caprese Skillet Cornbread!

We’re making it simple by using my favorite Martha White® Cotton Country™ Buttermilk Cornbread Mix. It is super delicious and tastes just like homemade, so it’s my go-to when making skillet cornbread. And I’m making it all in my 10 1/2-inch Lodge® Cast Iron skillet. Cooking in a pre-heated skillet gives me those crispy edges that I love on savory cornbread. But you can definitely use a 9×9 baking dish for this recipe (no pre-heating necessary).

The Country Cook - Caprese Skillet Cornbread 02

I’m also using sun-dried tomatoes. The tomatoes are kept soaking in flavorful olive oil to keep them pliable and delicious. It takes this cornbread over the top! So let’s get to this recipe!

The Country Cook - Caprese Skillet Cornbread 03

Ingredients:
2 (6 oz) pouches Martha White® Cotton Country™ Cornbread
1 1/2 cups water
1 large egg
1/3 cup chopped fresh basil
1 12 oz container marinated mozzarella balls
1 (7 oz) jar sun-dried tomatoes

The Country Cook - Caprese Skillet Cornbread 04

Instructions:
Preheat oven to 450° F. Coat a 9 or 10-inch cast iron skillet with a generous layer of vegetable or olive oil. When oven is finished preheating, place the skillet into the oven to warm up (for about 6-8 minutes).

The Country Cook - Caprese Skillet Cornbread 05

While skillet is warming up, prepare the cornbread mix. In a large bowl, combine both pouches of cornbread mix with water and egg. Finely chop basil and sun-dried tomatoes. And cut mozzarella balls in half.

The Country Cook - Caprese Skillet Cornbread 06

Add basil, mozzarella and sun-dried tomatoes to cornbread batter. Stir gently until combined.

The Country Cook - Caprese Skillet Cornbread 07

When skillet has warmed, add cornbread batter to the skillet.

The Country Cook - Caprese Skillet Cornbread 08

Bake cornbread (on middle oven rack) for approximately 15 to 20 minutes (until golden brown).

The Country Cook - Caprese Skillet Cornbread 09

BBQ Bacon Cheeseburger Muffins

This post was written by our friend, Stephanie, at Plain Chicken.

BBQ Bacon Cheeseburger Muffins are a favorite in our house. We eat them for a quick lunch or dinner. They only take a few minutes to make and they taste fantastic!

These BBQ Bacon Cheeseburger Muffins start with a packet of Martha White® Buttermilk Cornbread Mix. I love the Martha White mixes! They are such a time saver! I doctored up the muffin mix with some flour and an egg. Then I added in hamburger meat, BBQ sauce, bacon and cheese. OMG! Let me tell you, these were crazy good! We ate them for lunch, but they would also be good for parties. Serve them with some chips or French fries for a meal and you’re guaranteed to please everyone!

bbq-bacon-cheeseburger-muffins-2

BBQ Bacon Cheeseburger Muffins

12 muffins

1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix

½ cup flour

¾ cup water or milk

1 egg

½ lb ground beef

½ cup BBQ sauce

4 slices cooked bacon, chopped

1-1/2 cups shredded cheddar cheese

 

Preheat oven to 425º F. Lightly spray a muffin pan with non-stick cooking spray and set aside.

In a skillet over medium-high heat, cook ground beef until no longer pink. Drain fat. Stir in BBQ sauce and bacon.

Mix together muffin mix, flour, water/milk and egg. Stir in beef mixture. Stir in cheese.

Pour batter into prepared muffin pan.

Bake for 20 to 25 minutes.

 

Cream Cheese Stuffed Muffin Bread

Hey all! I’m Shawn from I Wash You Dry, where I love to share quick and easy recipes that are perfect for busy families.

I’m obsessed with this Cream Cheese Stuffed Muffin Bread for a few reasons. First is that it’s made super easy thanks to Martha White’s® Wild Berry Muffin Mix!

i-wash-you-dry-cream-cheese-stuffed-muffin-bread-05

It’s actually real easy to turn any of the muffin mixes into a deliciously moist and tender quick bread! All you need to do is add an egg, some milk and a little bit of sour cream to the mix. You’ll want to decrease the heat to let the bread have time to cook on the inside, but still give you that beautiful golden brown color on the outside.

I couldn’t stop there, I had to fill the bread with a layer of cream cheese and top it with a buttery coffee crumb streusel topping. This bread is so phenomenal; you’ll want to try making all the different mixes into a quick bread!

i-wash-you-dry-cream-cheese-stuffed-muffin-bread-03

INGREDIENTS:

For the Bread:
2 (7oz) packages Martha White® Wild Berry Flavored Muffin Mix
½ cup cold milk
1 large egg
½ cup flour
½ cup sour cream

For the Cream Cheese Swirl:
4 oz. cream cheese, softened
1 large egg
¼ cup sugar
3 tbsp. flour

For the Streusel Topping:
¼ cup butter, cold, cut into small cubes
½ cup flour
1/3 cup brown sugar
½ tsp cinnamon

DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9”x5” loaf pan with parchment paper OR grease and flour pan. Set aside.

Combine the ingredients for the bread in a bowl and stir to combine, just until everything is moist. Spread half the batter in the bottom of the prepared pan.

Meanwhile combine the ingredients for the cream cheese swirl in another bowl and use a hand mixer to beat together. Mix until smooth. Pour over the bottom layer of the bread, and then top with the remaining bread mixture.

Combine the topping ingredients in a separate bowl and use a fork or pastry cutter to mix into a crumbly mixture. Pour over the bread mixture and bake for 50 to 60 minutes, until a wooden skewer inserted in the center comes out clean. Let cool at least 20 minutes before removing from pan. Slice and enjoy!

i-wash-you-dry-cream-cheese-stuffed-muffin-bread-01

Mom’s Meaty Cornbread Casserole

The following post was written by our friend, Tina, at Mommy’s Kitchen.

Hi everyone this is Tina from Mommy’s Kitchen. I’m so excited to be guest posting on Southern Pantry. Today’s recipe is for one of my favorite comfort foods, Mom’s Meaty Cornbread Casserole.

This recipe is one of my absolute favorite recipes that my mother-in-law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner.

Mom always makes her cornbread homemade, but I like substituting with a cornbread mix, especially if I’m in a pinch for time.

MarthaWhite® cornbread mixes taste just like homemade, so no one will ever know, not even mom! Cornbread, ground beef, breakfast sausage, corn, vegetables and cheese make up this filling skillet meal. Let’s get started and I will show you how to make this easy skillet meal your whole family will love.

mommys-kitchen-moms-meaty-cornbread-casserole-2

Start by preheating the oven to 350° F.. In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

mommys-kitchen-moms-meaty-cornbread-casserole-3

Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles as you add it.

mommys-kitchen-moms-meaty-cornbread-casserole-4

Pour half of the cornbread batter into the skillet. Sprinkle the meat mixture evenly over the batter and the remaining 1-1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.  Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

mommys-kitchen-moms-meaty-cornbread-casserole-5

Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

mommys-kitchen-moms-meaty-cornbread-casserole-6

Mom’s Meaty Cornbread Skillet
Ingredients: 
2 –  (7 ounce) package Martha White Yellow Cornbread of Corn Muffin Mix
½ – pound ground beef
½ – pound breakfast sausage
1/2 – cup onion, chopped
1 – clove garlic, minced
2 – 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 – cups buttermilk, well shaken
2 – eggs, well beaten
1 – (14 ounce) can creamed corn
2 1/2  – cups shredded cheddar, Colby Jack, or pepper jack cheese
1 – tablespoon bacon grease
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside.

In a large bowl mix the corn bread or corn muffin mix according to package instructions (substituting buttermilk for milk). Add eggs, cream corn and one cup of shredded cheese. Mix to combine and set aside.

Preheat oven to 350° F. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot.

Remove skillet from oven and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it’s hot enough when the corn meal sizzles.

Pour half of the cornbread batter into the pan. Sprinkle the meat mixture evenly over the batter and the remaining 1- 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat and cheese.

Place the skillet in a 350° F oven and bake for 30 – 35 minutes or until the cornbread is lightly brown on top and cooked through.

Test with a toothpick by inserting into the cornbread.  If it comes out clean it’s done. Let cool, slice, and enjoy!

Servings: 8
Recipe source: Mommy’s Kitchen

Upside Down Apple Skillet Cake

Hey friends! I’m Christy Jordan from SouthernPlate and I’m thrilled to be guest posting on Southern Pantry. Linda Carman is one of the sweetest ladies you could ever meet and being able to work with her in any way is always an honor and a treat.

One of my very favorite shortcuts in the morning are muffin mixes and one of my personal favorite muffin mixes of all time is the Martha White® Honey Bran Muffin Mix. A bag of that muffin mix and five minutes in the kitchen and I can turn out a dish that will make you sing!

I often use the Martha White® Honey Bran muffin mix to make apple bran muffins because the old-fashioned bran flavor just pairs so well with a good old apple. Today, I’m sharing how I use it to make an upside down apple skillet cake.

My husband’s grandmother, Granny Jordan, was the first one I knew who made apple skillet cakes like this. I actually got my recipe from her from scratch version. She had a heart of gold and was the epitome of a southern lady. Granny Jordan could always be counted on for love, grace, and good cooking!

This quicker version pays homage to her original and makes a delicious special breakfast, coffee treat, or suppertime dessert.

Ingredients
1-2 apples

1 stick butter

1 cup dark brown sugar

1 teaspoon cinnamon

1/2 tsp allspice (optional)

1 package Martha White® Honey Bran Muffin Mix

Instructions
Preheat oven to 350°F. Place stick of butter in the bottom of an 8 inch round cake pan and place in oven to melt butter while it preheats.

Prepare muffin mix according to package directions. Stir in cinnamon and allspice, set aside.

Peel and slice apple into thin slices.

Remove cake pan from oven and sprinkle brown sugar over butter. Arrange apple slices over this. Carefully spoon muffin mix batter over the apples.

Bake for 25-30 minutes, or until set in the center. Allow cake to sit for ten minutes to allow the remaining butter to soak in before turning out onto a large plate.

Serve warm by itself or topped with homemade whipped cream.

Note: Can use 1/2 of the butter called for in recipe if you like.

Apple Pie Muffins

The following post was written by our friend Stacey at Southern Bite.

I love the simplicity of Martha White® Muffin Mixes. They’re the perfect solution to getting some great food on the table without a lot of hassle or expensive ingredients. Whether it’s breakfast, lunch, or dinner, Martha White has a mix that is perfect. From the delicious breakfast muffins to classic cornbread, they have them all.

untitled2

Sometimes, though, I have a little extra time on my hands and want to make something even more special. I love that those same Martha White muffins mixes are the perfect launching pad to do just that. The perfect example of that is these amazingly delicious Apple Pie Muffins. With the addition of just a few ingredients, you’ll be putting something on the table that no one will believe started with a mix.

untitled3

These Apple Pie Muffins start with two pouches of Martha White® Apple Cider Flavored Muffin Mix.

untitled4

Combine the mix with 1 (21-ounce) can of apple pie filling, 2 tablespoons of vegetable oil, and ¾ cup of milk.

untitled5

Stir the batter well until everything is moistened and incorporated.

untitled6

Spoon the batter equally into the wells of a 12-muffin pan that has been lined with paper liners. I like to use the liners, but you can make them without them and simply spray the pan with some nonstick cooking spray first.

untitled7

Make the topping by combining ½ cup of firmly packed brown sugar with 1 tablespoon of all-purpose flour.

untitled8

Spoon the topping over the batter. It’s going to seem like a lot, but it works out perfectly in the end.

Bake for 20 to 25 minutes, or until golden brown and cooked through. Serve warm.

untitled1

Apple Pie Muffins

Ingredients
2 (7-ounce) packages Martha White® Apple Cider Flavored Muffin Mix
1 (21-ounce) can apple pie filling
2 tablespoons vegetable oil
¾ cup milk
½ cup firmly packed brown sugar
1 tablespoon all-purpose flour

Directions
Preheat the oven to 375°F and line the wells of a 12 muffin pan with paper liners (or spray each with non-stick cooking spray)

In a large bowl, combine the muffin mix, apple pie filling, oil, and milk. Stir until the ingredients are well mixed. Divide the batter evenly among the muffin wells.

Make the topping by stirring together the brown sugar and flour. Spoon the topping mixture evenly over the batter. Bake for 20 to 15 minutes or until the muffins are golden brown and cooked through. Serve warm.

Makes 12 muffins

Fried Breaded Fish

The following post was written by our friend Mindy from R.B. and Mindy.

Entertaining on the patio at my house really kicked up a notch when we repurposed our rarely used turkey fryer filled with soccer balls in the garage to an all-purpose fryer. Suddenly, we were heating vats of oil, frying all kinds of foods, and saying “come on over” more often than ever before.

Our go-to party pot menu is a simple trio of catfish fingers, French fries, and tartar slaw. This frying spectacle is not a sit down affair where everyone eats together at the same time. It’s a grazing, grab a handful while they’re hot kind of party. It’s so fun, we rarely bother frying turkey anymore. If you’re going to heat up a pot of oil and fry fish, you might as well make it a party outside. You can cut your own potatoes or use convenient frozen ones. Our tartar slaw recipe combines the goodness of both in one terrific side.

Dredge catfish fingers in Martha White® Self-Rising White Enriched Corn Meal Mix. Folks have been using this everyday corn meal for frying for generations because it’s always on hand and already salted. The leavening dissipates when frying. We sprinkle the hot fish with additional salt, pepper and a little cayenne pepper right after the fingers come out of the fryer. Don’t have an outdoor propane stand? A heavy pot on the kitchen stove will also work. Triple or quadruple the recipes to fit your crowd.

Here’s the Martha White Classic Corn Meal Fried Catfish recipe. We cut the catfish into 1 ½ to 2-inch diagonal strips. Heat 2 to 3 inches (or even 6 inches in a party pot) of oil in a heavy pot or deep skillet to 365°F. Be sure not to crowd the pan. Fry until golden brown and the insides are opaque.

I think we might need to add some Traditional Hush Puppies to the menu!

Tartar Slaw

½ cup mayonnaise
2 tablespoons fresh lemon juice
½ cup sweet pickle relish
Salt, to taste
6 cups finely shredded or chopped green cabbage

Whisk together the mayonnaise and lemon juice in a large bowl until well blended. Stir in the pickle relish. Add the cabbage and toss with the dressing. Sprinkle with salt, to taste. Chill.

Makes 8 servings.

Note:  If you like your slaw extra creamy, add more mayo and pickle relish, to taste.