If you grew up in the South, like I did, I’m sure you learned that a few boxes of Jiffy were to be kept on hand at all times. I still abide by this unwritten rule, but when I make cornbread, I love to add a few extra ingredients. As is, I think a box of Jiffy makes really good cornbread, but this recipe makes it even better. If there’s anyone in your life that hasn’t quite gotten onboard with cornbread, I especially recommend trying this! It worked for me, and now Adam loves cornbread about as much as I do. How many more times can I say “cornbread” in this intro?! Cornbread. Pairs well with my Southwestern Chili Recipe, and this easy recipe for homemade butter. Let’s get started.

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Cornbread with Honey-Butter

Simple recipe for Jiffy cornbread, with a few extra ingredients, to take your cornbread from "yum" to "YUM"

Course: Side Dish

Cuisine: American

Keyword: cornbread, cornbread with creamed corn

Servings: 22 muffins

Ingredients

For Cornbread:

2 boxes Jiffy Cornbread Mix
1 c sour cream
3 eggs
½ butter, melted (1 stick)
1 tsp salt
16 oz canned creamed corn

For Honey-Butter:

2 tbsp softened butter
2 tbsp honey

Instructions

For the Cornbread:

Preheat oven to 400ºF and follow along with the instructions on the box, using the ingredients listed here, or continue with this recipe. The steps are the same.
Grease muffin pan and set aside. Stir all ingredients together and let sit for 3-4 minutes for maximum crown. Stir slightly before transferring batter into muffin pan.
Fill muffin cups about ⅔ full– I usually use a ¼c dry measuring cup to portion out the batter.
Bake 15-20 minutes, or until golden brown. Allow to cool, and serve with honey-butter.

For the Honey-Butter:

Mix honey and softened butter together with a small whisk. To increase recipe, just add additional tbsp of ingredients, keeping the ratio 1:1 until you reach your desired quantity.