Easy Sweet Cornbread With Honey Butter

12
Servings
15m
Prep Time
20-22m
Cook Time
35m
Ready In


"nancycreativedotcom is among my favorite food bloggers that I follow & gets full credit for this easy-fix recipe. The recipe is esp meaningful to me because it reminds me of my best friend (Susie) from my yrs spent living in Dallas. As a practical & time-conscious cook, her wisdom was that there was a place in her cabinets or pantry for any convenience food that saved her time & energy that she could better spend living her life to the fullest. Nancy, Susie & I are kindred spirits w/a shared attitude. (Times were not given, have been estimated by me & do not include cooling time) ENJOY!"

Original recipe yields 12 servings
OK
  • FOR CORNBREAD
  • FOR HONEY BUTTER (Optional)

Nutritional

  • Serving Size: 1 (84.8 g)
  • Calories 205.5
  • Total Fat - 4.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 36.2 mg
  • Sodium - 5091.5 mg
  • Total Carbohydrate - 36.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.8 g
  • Protein - 3.9 g
  • Calcium - 64.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

FOR THE CORNBREAD


Step 1

Preheat oven to 350F. Grease & flour a 9×13-in baking pan or line w/parchment paper. Set aside.

Step 2

In lrg bowl, blend the dry Corn Muffin Mix & Golden Yellow Cake Mix. Add the eggs, milk, & water. Blend well & then beat mixture for 2-3 min.

Step 3

Bake for 20-22 min or until toothpick inserted in center comes out clean.

Step 4

Remove from oven & cool for 10 min. Then cut into squares & serve.

FOR THE HONEY BUTTER


Step 5

Mix softened butter & honey until well-blended. Spoon into a sml serving dish & serve with cornbread.

Step 6

NOTE: You can make cornbread muffins with this batter if you prefer. Baking time will be about 15 min.

Tips & Variations


  • No special items are required.

Related

ForeverMama

This was a nice sweet type of cornbread. I used Duncan Hines yellow cake mix instead of the Jiffy brand because I only realized that Jiffy was required at the last minute, but I'm not sure if it would have made a difference. This bread was more on the light cake-type as opposed to the more dense type of cornbread. The butter really makes this bread pop. We enjoyed it with chili. Thank you Twissis for sharing. Made it for FYC.

review by:
(19 Oct 2017)