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).

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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!

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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

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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).

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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.

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

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

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

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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!

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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!

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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!

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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!

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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.

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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.

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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.

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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.

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

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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.

What’s in Your Pantry?

The following post was written by our friend Mindy  from Cheater Chef.

Linda’s Southern Pantry blog got me thinking about my own pantry. If you knew nothing about me and looked in my pantry, you’d know immediately that I’m a southern baker. Why? Those big bags of Martha White® Self-Rising Flour and Martha White® Self-Rising White Enriched Corn Meal Mix are an immediate giveaway that my kitchen is the domain of a cook who knows how to whip up a batch of biscuits and a skillet of cornbread.

Let’s not stop with the two cornerstone breads of the South mentioned above. Those two handy bags with “Hot Rize” also say that I can probably rustle up pancakes, waffles, muffins, quick loaves, chicken and dumplings, corncakes, cornbread dressing, cornbread salads, hushpuppies, fried catfish, fried chicken, casseroles and coffee cakes with ease. Whew.

I do appreciate the convenience a pouch provides, but, I like how self-rising products, with just the right amount of salt and leavening, have made the daily chore of baking a little bit easier for generations of Southerners. If you want to hone your Southern baking skills, start with the suggested recipes listed on the Martha White bags.

Below are 3 items on my “I Can’t Live Without” list for Southern baking:

Buttermilk—Keep some in the fridge for adding tanginess to your biscuits and cornbread. If you think you won’t use it that often, think of it as thin yogurt and pour some in your morning smoothie. Buttermilk adds tang and moisture to any quick bread recipe and having some handy will encourage you to bake biscuits and cornbread more often.

Pastry Cloth—I have Linda to thank for introducing me to this item. Making biscuits, rolling out pie or cookie dough is a messy business that is much easier and nicely contained by using a pastry cloth. The cloth is a square of canvas fabric which has been sprinkled with flour.  This cloth helps keep dough from sticking and the floury mess contained to one place. I keep the floured cloth folded up in a plastic bag (actually more than one) in the freezer. I find myself making biscuits more often knowing that I have a pastry cloth ready for use.

Cast Iron Skillet—I like using my big 12-inch cast iron skillet instead of a smaller one to make cornbread since we like our cornbread thin. Follow the cornbread recipe on the Martha White bag, but use a larger skillet so the batter is nice and thin. Bake cornbread until it’s a golden brown and you should end up with a crisp brown crust and a moist inside. Of course, I also use my 12-inch skillet for so many other things like baking biscuits, cobblers, crispy cornbread dressing, cornbread topped casseroles and pan-frying catfish.  Let’s just say – I use my 12-inch skillet for almost everything.

Here are two delicious ways to put your cast iron skillet to good use:

 

 

Mini Jalapeno Popper Muffins

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

This time of year I’m always on the hunt for easy appetizers or finger foods. Whether you’re entertaining for a party or throwing a last minute get-together, portable appetizers are always a must.  These Mini Jalapeno Popper Muffins are the perfect little bite size appetizer and crowd-pleaser. If you’re a fan of Jalapeno Poppers then you’re going to love this recipe.

Fresh jalapenos, cheddar cheese, and cream cheese baked inside mini cornbread muffins. These tasty little muffins have everything you love about traditional jalapeno poppers, but in a corn muffin form. If you like things a little spicy, try using the Martha White Mexican Style Cornbread & Muffin Mix. Either way you will want to make a double batch, so there’s plenty to go around. Let’s get started on this easy appetizer.

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Ingredients needed: one packet Martha White Sweet Yellow Cornbread & Muffin Mix, milk, one egg, shredded cheddar or Colby jack cheese, cream cheese, 2-3 fresh jalapeno peppers.

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Preheat oven to 350 degrees. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine. Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended.

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Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to each mini muffin cup. Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full. Bake 10 – 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.

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Mini Jalapeno Popper (Cornbread) Muffins

Ingredients:
1 – 6 oz packet Martha White Sweet Yellow Cornbread & Muffin Mix
1/2 – cup milk
1 – Egg
2 – 3 – fresh whole jalapenos, seeded and chopped
1 – Cup cheddar or Colby jack cheese, shredded
6 – Oz cream cheese, cut into 1 inch cubes

Directions:
Preheat oven to 350 degrees. Spray a mini muffin pan with non stick spray and set aside. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine.

Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended.

Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to each mini muffin cup.

Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full.

Bake 10 – 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.

Prep time: 10-15 minutes

Yields: 12 mini muffin poppers

Recipe source: www.mommyskitchen.net