I tried a new cornbread recipe and I love it because it's on the sweet side and it isn't crumbly. This recipe is super fast and easy and it makes a lot so you have some left over to freeze. It made 12 regular sized muffins and a 9 X 13 pan -- baked at the same time in my oven. While eating these muffins, I couldn't help but envision soft honey butter swirled on top like the frosting on a cupcake. Oh so yummy!
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Ingredients:
1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk and eggs according to package directions
Directions:
Preheat oven according to directions on the cake mix box. Combine all three mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9 X 13 pan).
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