Cornbread baking mix is kicked up with crispy bacon and fresh green onions for a super flavorful side! It’s a great way to use shortcut mixes while adding your own homemade twist. This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
When I’m cooking only for myself, I eat a lot of eggs. Like, a lot. They’re easy, they’re filling, and they’re yummy. Cooking meat seems like too much work just for one person, but eggs only take a minute and I get my protein for the day.
So that I don’t get sick of my easy eggs, I try to switch up the sides. English muffins, grainy toast, a baked sweet potato. Fresh fruit, sliced avocado or a few pieces of cheese. I’ve got all kinds of combinations. The other day at a diner I got a griddled corn muffin with my breakfast and it was the most amazing thing ever. Cornbread, bacon and drippy egg yolks are such a yummy combo.
With cornbread on the mind, I headed to my local Foods Co (a Kroger banner store) and beelined it straight to the baking aisle. Martha White baking mixes are now available at Kroger stores and the J.M. Smucker Company challenged me to come up with some fun recipes using the mixes.
Martha White makes all kinds of baking mixes including muffins, biscuits, pizza dough, and– of course– cornbread! I was definitely on the search for cornbread, and found it right away.
Into my cart it went, along with some other ingredients for a couple different recipes I had in mind. Baking mixes are a great time-saving shortcut, and one of my favorite things to do with them is add a little of my own flair. It’s easy to add a few mix-ins to the batter and makes it feel homemade!
For this cornbread, I added crispy bacon and fresh scallions. It was the perfect combination of salty and fresh. I love sweet cornbread, which I used here, for a good sweet-salty balance.
Some other great mix-ins I’ve used before include shredded cheddar, green chilies, fresh corn kernels, jalapenos and sun-dried tomatoes. The possibilities are endless!
- 1 (7 oz) pkg Martha White Sweet Yellow Cornbread & Muffin Mix
- 1 egg
- ½ cup milk
- 3 slices bacon, cooked and crumbled
- 2 scallions (green onions), thinly sliced
- Preheat oven to 400 degrees. Spray an 8-inch cast iron skillet or baking dish with nonstick spray (or rub with some of your bacon grease) and place it in the oven while it preheats, about 8 minutes.
- In a bowl, combine cornbread mix, egg and milk. Stir until there are no more lumps. Add bacon and scallions and stir just to combine.
- Pour cornbread mix into hot skillet or baking dish, and bake 17-20 minutes until just golden.
Now that I’ve got cornbread on the mind, I have a fun Southern dinner recipe coming up next. It involves cornbread, of course, along with another Southern staple– BBQ chicken! Stay tuned!
Are you a cornbread fanatic? What are your favorite Southern recipes?
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.