Cornbread: A Recipe Builder

1. Prepare the additives

Choose no more than 3 of the listed ingredients (1/2 cup each).

• Green onions, chopped
  
• Grate the carrots, sprinkle with salt and leave for 15 minutes, then squeeze dry.
  
• Tomato, chop
  
• Grate the zucchini, sprinkle with salt and leave for 15 minutes, then squeeze dry.
  
• Roasted or pickled peppers, drained and chopped
  
• Broccoli florets, chopped and blanched
  
• Onion, chop and fry
  
• Corn kernels, raw or cooked
  
• Kale, chopped and fried
  
• Sweet pepper, chopped
  
• Dried fruits, large, cut
  
• Canned hominy corn, drained
  
• Bacon or pancetta, cooked and crumbled
  
• Sausages, cook and crumble
  
• Unsalted nuts, chopped

2. Choose cheese

Grate or crumble 1/2 cup cheese (optional).

• Gruyere
  
• Cheddar
  
• Pepper Jack
  
• Mozzarella
  
• Fontina
  
• Parmesan
  
• Goat cheese
  
• Havarti
  
• Swiss
  
• Gouda

3. Prepare the dough

Preheat oven to 400°F (200°C). Coat a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray. In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 1/4 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, whisk together 1 egg, 1 cup milk, 1 cup sour cream or plain Greek yogurt, and 2 tablespoons melted butter; stir into dry ingredients until combined. Stir in the prepared toppings and cheese.

4. Add seasonings

Stir in 1 of these ingredients (optional).

• 1/4 cup chopped fresh basil, parsley, chives, cilantro, or a combination of these
  
• 1 teaspoon chopped fresh thyme, sage, or rosemary
  
• 1 crushed chipotle pepper in adobo sauce
  
• 1 crushed jalapeño

5. Bake bread

Pour the batter into the prepared pan or griddle. Bake until the bread springs back when pressed in the center, 25-35 minutes. Cool in the pan for 15 minutes, then loosely loosen the edges and slice.