(If you decide to add pumpkin purée, Fields recommends using an additional egg too. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. (You don’t even HAVE to make muffins with it.) You can even put it in a rectangular bread a loaf pan or a round or square cake pan or even use it to make waffles in a waffle iron You can ALSO make 2 boxes at the same ti. In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. Answer (1 of 5): (Are you asking permission) Of course you can. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. But things get even better when you add your favorite fruit. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix. Or, you can mix in 3 tablespoons of your favorite chile paste. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender. One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy.

Make sure your baked goods are well-buttered before baking. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. For each cup of milk specified in the recipe, substitute 1 cup of water and 1 tablespoon of butter. The best cornbread is the one that really tastes like corn-so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture.

Substitute for jiffy corn muffin mix