Saturday, December 22, 2012

Sweet Cornbread & Cinnamon Honey Butter

Do you want delicious cornbread that is not as crumbly as traditional cornbread?  Mix it with a yellow cake mix.

And then top it off with the *best* honey butter. 
Seriously, this stuff is so good you could eat spoonfuls of it.


Simply follow the instructions on the back of the boxes, but mix it all together in one big bowl. I combined 4 boxes of Jiffy Corn Muffin mix with 1 yellow cake mix.  The temperature settings and length of cooking time varied (one said 350 for 17-22 minutes, one said 400 degrees for 15-20 minutes) so I chose the lower temperature and the lower cooking time.  When the 15 minutes was up, I checked the muffins and determined if they needed another minute or two. 

With combining all the mixes, this batch made 4 dozen muffins plus 1 dozen of the mini muffins. 


Cream together the following ingredients:
1 pound of butter (room temp)
1/4 cup of honey
1/2 tsp of ground cinnamon
1/2 tsp of vanilla extract

You can then spoon the mixture into a bowl or place it on parchment paper to form a "log."
That's it! 

(I found the recipe for honey butter years ago on the Internet.  
Unfortunately I do not know exactly to whom to give credit.)

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