Here's a tasty spin on traditional cornbread. It may become your new favorite! —Terri Adrian, Lake City, Florida
Ingredients
- 2 tablespoons butter
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup 2% milk
- 1/2 cup plain yogurt
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup shredded cheddar cheese
- honey butter:
- 1/2 cup butter, softened
- 2 tablespoons honey
Directions
- Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes.
- Meanwhile, in a large bowl, combine cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet.
- Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges.
- In a small bowl, cream butter and honey. Serve with warm cornbread.
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