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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.