Just because cooking is part of my DNA, that doesn’t mean I don’t get excited over quick and easy dishes using a mix. If a mix can help me serve up a delicious meal, I’m all for that. Enter cornbread mix. Not only do I use it, slathered with butter, to accompany homemade chili, but I’ve come to find that the mix in the little box has lots of creative uses.

Bacon, dippy eggs and cheese atop a cornbread crust, baked to perfection in a cast-iron skillet, is an easy and satisfying breakfast, lunch or dinner.

Kids will love cornbread muffins with hot dogs and cheese inside for lunch or as a snack. A knockoff of the popular corndog, these are easy to make and can be frozen and microwaved for a treat anytime.

Zucchini Cornbread Casserole is a great recipe to add to the recipe box, especially since it’s almost zucchini season. Serve it as a side dish, for dinner with a salad, or for breakfast like a quiche.

Cast-Iron Cornbread Breakfast Pizza

Crust:

1 (8.5-ounce) package cornbread mix

1 egg

1/2 cup sour cream

Toppings:

1 1/4 cups cheddar cheese, shredded

8 eggs

Salt and pepper, to taste

6 slices bacon, cooked and crumbled

1 green onion, sliced

Directions: Grease a 12-inch cast-iron skillet. Prepare crust by combining mix, egg and sour cream. Let rest 3 to 4 minutes. Stir lightly and spread into pan. Bake in preheated 400-degree F. oven 15 minutes. Cool 5 minutes before adding toppings.

Sprinkle cheese over crust. Crack eggs on top of cheese and season with salt and pepper. Sprinkle bacon on top of eggs. Bake 18 to 20 minutes or till eggs whites are no longer runny. Garnish with onion. Slice into wedges and serve. Serves 8.

Cheddar Corn

Dog Muffins

1 (8.5-ounce) package cornbread mix

2/3 cup milk

1 large egg, lightly beaten

5 hot dogs, sliced

1/2 cup shredded cheddar cheese

2 T. finely chopped pickled jalapeno, optional

Directions: Line nine muffin cups with foil liners, or grease nine non-stick muffin cups.

In small bowl, combine cornbread mix, milk and egg. Stir in hot dogs, cheese and jalapeno, if using. Fill prepared cups three-fourths full.

Bake in preheated 400-degree F. oven 14 to 18 minutes or till a toothpick inserted in center of muffin comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm. Refrigerate leftovers or freeze cooled muffins in resealable freezer bags. To serve, microwave each muffin 30 to 60 seconds or till heated through.

Zucchini Cornbread Casserole

1 large zucchini (about 1/2-pound)

1/2 tsp. salt

1/2 medium onion, diced

4-ounces shredded cheddar cheese

1 (8.5-ounce) package cornbread mix

1 large egg

1/3 cup milk

Directions: Grate zucchini into a colander. Sprinkle with salt and allow to sit at least 30 minutes to drain out moisture. Squeeze out any excess before using.

In a mixing bowl stir together zucchini, onion, half of the cheddar, muffin mix, egg and milk. Do not overmix. Pour mixture into a greased 8×8-inch baking pan. Top with remaining cheddar cheese.

Bake in preheated 400-degree F. oven 25 to 30 minutes till cornbread is cooked through and cheese is melted and lightly browned. Let cool in pan 30 minutes before slicing.