The “Batter Capital of the World” is a mighty moniker for Hopkinsville, Kentucky where 3 million bushels of wheat are grown and where a variety of companies who make batter-based products are based. Writer Kathy Witt introduced Real Food Traveler readers to Hopkinsville in this article. Here, she shares three recipes from the Krusteaz Company to make at home. 

Save this recipe article to Pinterest to keep these Batter Capital of the World recipes handy. Wheat sculpture photo by Kathy Witt. Food photos courtesy of TheKrusteaz Company

Hungry for more? Learn more about the Batter Capital of the World.

Recipes are used with permission from the Krusteaz Company in the Batter Capital of the World. Images are courtesy of the Krusteaz Company.

Honey Glazed Cornbread Donuts with Crumbled Bacon

Ingredients:
1 package Krusteaz® Honey Cornbread & Muffin Mix
2/3 cup Milk
1/3 cup Vegetable oil
1 egg
6 strips bacon, cooked and chopped

Honey Glaze:
3 TBS Butter
3 TBS Honey

Instructions:
Heat oven to 400°F and lightly grease donut pan.
Stir together milk, oil, egg and full box cornbread mix until moistened. Spoon batter into donut pan, filling 2/3 full. Bake 13-16 minutes or until light golden brown.
While donuts are baking, prepare the glaze by microwaving butter and honey until butter melts. Stir to blend completely.
Carefully remove donuts from pan, flipping each one over onto cooling rack. Immediately poke numerous holes in donuts with toothpick, and generously brush glaze over the tops of each one. Sprinkle bacon pieces over the top.

The Krusteaz Company’s Honey Glazed Cornbread Doughnuts with Crumbled Bacon. 

Orange Cream Bars

Ingredients:
1 package Krusteaz® Meyer Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
1/2 cup graham cracker crumbs
1/2 cup heavy whipping cream
3 eggs
1 can (8 oz) Mandarin oranges, drained
Powdered sugar (optional)

Instructions:
Preheat oven to 350°F. Grease bottom and sides of 8x8x2-inch pan.
Place graham cracker crumbs and full pouch of complete crust mix in a bowl; stir with a fork until well blended. Press into bottom of pan. Bake 8 minutes.
In medium bowl, stir full pouch lemon filling, whipping cream and eggs together using a whisk until eggs are well incorporated. Stir in mandarin oranges. Pour filling over hot crust. Bake 32-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Sprinkle with powdered sugar, if desired. Store covered in the refrigerator.

Krusteaz Orange Cream Bars originate in the Batter Capital of the World. 

Savory Chili Corn Cakes

Ingredients:
1 package Krusteaz® Southern Cornbread & Muffin Mix
1 cup milk
1/3 cup butter, melted
2 eggs
1 (15 oz) can sweet corn, drained
1 (4 oz) can diced green chilis*
1 bunch green onions, chopped
1 tsp chili powder

Instructions:
Heat griddle to 375°F (medium heat) and lightly grease.
In a large bowl, combine milk, melted butter and eggs. Add cornbread mix, corn, chilis, onions and chili powder. Stir until well-blended.
Scoop about 1/4 cup batter per corn cake onto prepared griddle. Cook for 2 1/2 minutes. Flip and cook 2 1/2 minutes more. Serve warm.
Makes 18-20 4-inch corn cakes.

*If you like them spicy, substitute 1/4 cup diced jalapeños for the green chilis.

Savory Chili Corn Cakes.

-Story by Kathy Witt

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