13 Ingredient Mix-Ins That Will Elevate Your Cornbread

The easiest way to elevate store-bought cornbread? Add more of the real thing. Tender and sweet with just the right amount of chew, bona fide corn kernels should become a staple in your cornbread repertoire.

When sweet corn is in season, you can't beat freshly grilled or roasted kernels chopped right off the cob. If you don't fancy watching corn kernels fly all over your kitchen, using canned or frozen corn will taste just as good with minimal effort. Start by adding roughly half a cup to your cornbread batter — if you're going all in, a full cup will bring even more texture.

If you're not sold on the bite of a whole kernel, try chopping the corn in the food processor to achieve smaller bits, or simply blitz until the mixture reaches a purée consistency. Either way, your final product will thank you for the extra moisture and boost of flavor.

When it comes to adding corn, those watching their blood sugar levels can rest easy. While sweet corn does contain more sugar than other varieties, it is a fairly low-glycemic food, meaning it won't cause your blood sugar to spike significantly, according to Healthline. Among corn's other health benefits? It's rich in folic acid (a nutrient of note for pregnant people) and lutein, which helps protect your eyes from that damaging blue light radiating from your phone and laptop screens.

A simple (and cheap) way to spice up your cornbread is with a classic Tex-Mex trick: add some jalapeño. While the spice-averse may balk, consider the cooling effect of cornbread paired with a pot of chili. The sweet, dense side dish works wonders at soaking up chili's signature spice, and the same can be true with jalapeños if you know how to handle them.

There are a few tricks to effectively cooking with one of America's most popular chiles without blowing away your tastebuds. When shopping for your perfect pepper, look for a smooth, shiny green specimen — the younger the chile, the less spicy it will be. Most grocery store jalapeños are picked before they're ripe and are typically on the milder side. If you are wanting a bit more spice, search for a mature, red pepper to toss into the mix.

Once you've procured your pepper, be sure to remove the seeds. This is where the majority of the jalapeño's heat resides in the form of capsaicin oil. Don't forget to wash your hands thoroughly after handling the hot chile. Another way to mitigate the spice is to soak your sliced jalapeños in salt water for at least 30 minutes before using.

If you're still not sold on spicy cornbread, consider adding some sweet heat in the form of chipotle. These smoked, dried jalapeños tend to be more flavorful than their fresh counterparts, particularly when canned in earthy adobo sauce.

There are few dishes that aren't improved with the addition of cheese. Even the lactose-intolerant can't argue with its sinfully gooey goodness — just its unfortunate after-effects. When added to often-crumbly cornbread, cheese helps better bind the mixture with additional fat, bringing a delightfully savory element to corn's sweet flavor profile.

Similar to how sour cream or buttermilk are frequently added to Southern cornbread recipes, folding cheese (and therefore fat) into your batter will help keep the cornmeal hydrated, resulting in a moister, more tender final product thanks to that extra milk fat. Not only are you bringing extra flavor to the party, but you're also ensuring that never again will you have to face the embarrassment of serving dry, crumbly cornbread at the family potluck.

Cheddar is a classic cornbread pairing, but consider experimenting with smoky gouda, nutty Emmentaler, spicy pepper jack, or even a dash of tangy goat cheese. The only limit is your imagination — and taste buds.

Give your cornbread an Italian flair by adding garlic to the mix. Of course, you can take the easy way out by mincing up some whole cloves and tossing them in your batter, but with a little extra effort, you can transform your cornbread into something truly special.

Subtle and slightly sweet, roasted garlic is one of the most underutilized ingredients in the modern kitchen. Seasoned, roasted, and mashed, whole cloves can be quickly mixed into boxed cornbread for an elevated accompaniment to smoked meats, rich stews, or even a Caesar salad.

If you're nervous about going all in on garlic, try smearing some homemade garlic butter on your next batch of cornbread. This simple condiment requires just three ingredients and a bowl. Take softened butter (leave it out overnight for the best results), add minced garlic, chopped fresh parsley, and mix well. You can whip out your mixer if you really want, but a fork will work perfectly fine. Store the leftovers in the refrigerator in an airtight container to avoid a rogue garlic smell — delicious in the kitchen, not so much in your fridge. 

If some folks are already adding sugar to their cornbread or serving it with a drizzle of honey, it stands to reason that other sweet pairings, like fruit, would work just as well. Let the changing seasons be your guide as you experiment with various berries, stone fruits, and citrus zests throughout the year.

For a fresh taste of summer, throw some ripe blueberries into your batter. Not only will the fruit add a touch of sweetness to your cornbread, but the striking color combination of yellow and purple will pop, elevating the dish to brunch status. For even more zing, try tossing in some lemon zest, too. Lemons and blueberries are a classic combo for a reason: The tartness of the zest balances the sweetness of the fresh fruit. The possibilities are endless, especially if you have an abundance of willing taste testers.

No matter which fruit you choose, just be sure to toss it in a small amount of flour before mixing it into the cornbread batter. A light dusting on each piece of fresh fruit will prevent all that juicy goodness from sinking to the bottom of your bread.

From stuffed French toast to sweet potato pancakes, brunch dishes can just be too darn sweet, especially after a late night out. Take a page out of the Waffle House playbook with this Loaded Cornbread Casserole recipe. Cheese, creamed corn, and sour cream bring the moisture, while bacon bits add a much-needed savory bite. Stir in some hearty hashbrowns for a delightful breakfast twist on the cheesy cornbread casserole.

Double starch may seem like overkill, but if the booze is flowing, you'll be grateful for such a hearty side dish with your scrambled eggs. According to Duke University, eating while consuming alcohol causes the pyloric sphincter (the bit that separates the stomach from the small intestine) to close so that the food can be digested, therefore slowing down the process of alcohol being absorbed into your bloodstream. Fatty foods — like a cheese-and-bacon-loaded cornbread hashbrown casserole — slow down the alcohol absorption process significantly, and consuming starches can help prevent nausea. So, go ahead and help yourself to seconds while you sip your Bloody Mary.

Nothing says summer on the coast quite like a good old-fashioned seafood boil. Whether it's shrimp in the South, crabs in the Chesapeake Bay, or clams in Connecticut, most variations on the party favorite include a healthy dose of Old Bay seasoning. A blend of 18 different spices, the 75-year-old spice mix is a classic for a reason — and a well-kept secret. To this day, no one but the gatekeepers at McCormick knows exactly what's in the savory concoction, although it has been confirmed that paprika, peppers, and celery salt are part of the magic mixture.

Regardless of what species of shellfish is being served, you can be sure to arrive with the perfect seafood boil side dish when you whip up a batch of cornbread elevated with a dash of Old Bay. Even if the shellfish on offer isn't seasoned with the legendary spice mix, Old Bay's classic flavors will pair well with the feast.

You can even use cornbread as a tasty vehicle for all those leftovers. Chop up shrimp, crab, or whatever seafood still remains post-boil and toss it into your cornbread batter with a dash of Old Bay seasoning for a hearty snack cake, or fry tablespoon-sized balls for a tasty play on hushpuppies.