Honey-Butter Sweet Cornbread

Honey-Butter Sweet Cornbread

Blue Ribbon Favorites 

Shortcut Version:

2 boxes Jiffy Cornbread mix 

1/2 package (about 1 1/2 cups) dry yellow cake mix

3 large eggs

1 cup milk

1/2 cup vegetable oil

1/2 cup frozen corn 

2 Tablespoons honey

2 Tablespoons butter cubed

Scratch Version:

2 cups all-purpose flour

1 cup yellow (fine) corn meal

1/3 cup sugar

1/2 tsp salt

4 tsp baking powder

3 large eggs

1 1/4 cup milk

1/2 cup vegetable oil

1/2 cup frozen corn 

2 Tablespoons honey

2 Tablespoons butter cubed

Mix dry ingredients together. Mix together milk eggs and oil.

In a medium bowl, add the dry ingredients-then mix the wet ingredients into the dry. Don’t over mix-but do gently scrape to the bottom to eliminate dry pockets. Fold in the corn. 

Pour batter onto a parchment lined approximately 12”x 15”rimmed baking sheet.

Spread batter evenly (doesn’t have to reach every corner.) Batter will spread while baking.

Drizzle the top of batter with honey, dot with butter.

Bake on middle rack of a preheated 350 degree oven for 20-25 minutes, or until set.  Allow to cool slightly for 5-10 minutes before slicing.