Recipes & Ideas

Whether you’re a professional or of the “home” variety, bakers and chefs can’t deny the difference that organic, small-batch makes. We invite you to taste the difference. These easy to follow recipes have been passed down through generations. Have a great recipe to share? Contact us!

 
 

Basic Cornbread

Makes 12 servings
Basic - not boring. Use a round pan and cut into wedges or bake in a square pan and cut into 3rds in one direction and 4ths in the other.

1 lb Nitty Gritty Cornbread Mix Package
1 cup milk, or milk substitute
4 tablespoons Canola Oil
1 egg, lightly beaten

Preheat oven to 350˚F. Lightly coat an 8-inch round or square baking pan with vegetable cooking spray. Measure all ingredients into a large bowl and stir with a wooden spoon until evenly moist. Turn into baking pan. Bake 30 - 35 minutes or until top is golden and a toothpick inserted in the center comes out clean.

 
 
 

Corn Muffins

Makes 12 Muffins
Muffins beat cornbread if you want your cornbread in an individual serving, want it fast, or don’t want to make a whole batch (see note below).

1 1-lb Nitty Gritty Cornbread Mix Package
1 cup milk
4 tablespoons canola oil
1 egg, lightly beaten

Preheat oven to 400˚F. Lightly coat a 12-cup muffin tin with vegetable cooking spray. Measure all ingredients into a bowl and stir until evenly moist. Spoon into muffin tin and bake 15 to 17 minutes or until tops are golden and a toothpick inserted in the center of a muffin comes out clean.

NOTE: to make 6 muffins, make as above but use a 6-cup muffin tin and 1½ cups Cornbread Mix, ½ cup milk, 2 tablespoons canola oil, and 1 egg.

 
 
 

Cheesy Cornbread

Makes 12 Servings
Serve this jazzy cornbread cut into squares or use it to top tamale or chicken pie. (Use half a batch for an 8-in baking dish; dollop onto the hot filling and bake 20 to 25 minutes.)

1 1-lb Nitty Gritty Cornbread Mix Package
¾ cup milk
½ cup fresh or canned sweet corn
½ cup shredded extra sharp cheddar
1 egg, lightly beaten
¼ cup canola oil
1 jalapeno, seeded and diced

Preheat oven to 350˚F. Lightly coat an 8-inch road or square metal baking pan with vegetable cooking spray. Measure all ingredients into a large bowl and stir until evenly moist. Turn into pan. Bake 30 to 35 minutes or until top is golden and a toothpick inserted in the center comes out clean.

 
 
 

Cornbread Pancakes or Waffles

Makes 8 Servings
These crunchy, full-flavored crepe-like pancakes are more robust than the average stack. For thicker pancakes, add less liquid.

1 cup Nitty Gritty Cornbread Mix
1 egg
¾ cup milk
2 tablespoons butter, melted

Place Cornbread Mix in a large bowl. In another bowl, beat egg with milk. Add melted butter; pour into Cornbread Mix and mix. Pour two tablespoons per pancake onto a hot, lightly greased skillet, and cook until small holes appear on the surface, about 3 minutes. Flip the pancakes and cook about 3 minutes more.

 
 
 

Sweet Cornmeal Cake

Makes 12 servings
This one-layer cake is delicious plain or topped with whipped cream and fruit.

¼ cup (½ stick) butter, at room temperature
¾ cup sugar
2 eggs
1½ cups Nitty Gritty Cornbread Mix
½ cup milk
1 teaspoon vanilla
Grated zest from 1 orange OR 2 tablespoons fresh rosemary

Preheat oven to 350˚F. Lightly coat a 9-inch road baking pan with vegetable cooking spray. In a medium bowl, with mixer at medium speed, beat the butter, sugar and eggs until light and fluffy. Reduce mixer to low, and blend in Cornbread Mix and milk. Stir in vanilla and zest or rosemary. Pour into pan and bake 35 to 40 minutes or until top is golden and cake springs back when tested with a finger. Cool on wire rack for 5 minutes. Remove from pan; cool.

 
 
 

Corn-Berry Buckle

Makes 10 servings
Any kind of berry is delicious in this recipe. Also try peeled peaches (drop whole into boiling water for 10 seconds then peel under cold running water).

¼ cup (½ stick) butter, softened
¾ cup sugar or less if desired
1 egg
1¾ cups Nitty Gritty Cornbread Mix
½ cup milk
2 cups whole berries or sliced fruit
Crumb topping Ingredients:
¼ cup sugar
3 tablespoons Nitty Gritty All-Purpose Flour
¼ teaspoon salt

Preheat oven to 350˚F. Lightly grease a 10-inch glass pie plate or baking dish. Set aside. In a medium bowl, with mixer at medium speed, beat the butter, ¾ cup sugar and egg until light and fluffy. Reduce mixer to low and blend in Cornbread Mix and milk. Fold in the fruit. Pour into baking dish. Scatter crumb topping (see below) over top. Bake about 45 minutes or until a toothpick inserted in the center comes out clean.

For crumb topping, combine ¼ cup sugar, all-purpose flour, and salt in bowl. Using your fingertips, or a food processor, rub or cut in 2 tablespoons butter until topping resembles coarse salt.