Cornbread is the Texan version of a dinner roll (not to mention the leftovers make a killer cornbread stuffing), i’s a must at the Thanksgiving table. But everyone has their favorite version. I make a double batch of batter, then customize with your favorite flavor. To keep from getting multiple mixing bowl dirty, I scoop out the basic cornbread mix directly into a greased muffin tin. I sprinkle my topping on top of the mix, then I swirl it into the batter with a fork. Here are some of my favorite combinations:
- jalapeno and corn
- shredded sharp Cheddar cheese
- honey
- pepitas (shelled pumpkin seeds)
- bacon (duh!)
- spicy sausage
