Double Corn Bread:
Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
Green Chile Corn Bread:
Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
Sweet Pepper Corn Bread:
Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.
Green Onion-Bacon Corn Bread:
Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter.
Corn Muffins:
Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.
Corn Sticks:
Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks.
To Make Ahead
Wrap in heavy foil and freeze for up to 3 months.
