My mom makes several cornbreads and this one is by far my fav- it has real corn and is so soft but not crumbly. The rest of the fam looooves one with dill and sour cream and onions but my heart is with this one. There’s real corn flavor and I can’t get enough of it. Make a half batch to go alongside your BBQ and then griddle some the next morning with a drizzle of hot honey- you can thank me later. Only make a whole batch if you have enough eaters- it lasts about 5 days refrigerated but spoils in 2 days at room temperature. This would be great in times of potlucks whenever that happens again?

Corn Bread with Hot Honey Drizzle

Ingredients: makes 9×9, ~6 servings

1 1/2 Boxes of Jiffy Corn Muffin mix
1 stick softened butter + 2-4 tablespoons to pan sear before serving
8 oz sour cream
8 oz can creamed corn
8 oz canned corn or frozen corn
2 eggs

Directions:

Preheat the oven to 350-degrees.
Mix together the muffin mix, butter, sour cream, creamed corn, corn, and eggs with a stand or hand mixer until incorporated.

Pour into a 9×9 baking dish sprayed with non-stick spray.
Bake for 35 minutes until set and the edges brown.
While letting it cool, mix together the honey and hot sauce.

In a medium skillet, melt butter and sear each cut side of slices of cornbread.
Drizzle with hot honey and enjoy!

It freezes well or freeze the remainder of the creamed corn and the save the half box of corn muffin mix. Next time you want to whip some together you’ll be well on your way! A whole batch would be 3 boxes of corn muffin mix- everything doubled and that makes a 9×13 so that would take a huge number of cornbread lovers!