This is simply one of the greatest hacks – the easiest way to zhuzh up a class box of Jiffy corn muffin mix into something insanely special and delicious. And if you found this under the “Dessert” category just read until the end. You’ll get it.
SHOPPING LIST: 1 box jiffy mix, 1 can creamed corn, 1 egg, honey, butter, salt
The trick? I guess there are a few.
One, we want to employ the old, HEAT YOUR PAN before your add the batter trick so your cornbread is crunchy on all surfaces. So grease up your skillet or springform pan (I used the latter) and pop it in your pre-heated 400 degree oven while your prep your cornbread.
Two, instead of using the 1/3 cup of milk the recipe on the box of Jiffy calls for, replace that with an ENTIRE can of creamed corn. So your batter is essentiality 1 beaten egg, 1 can of creamed corn and the entire bag of jiffy mix. (IF YOU WANT YOUR CORNBREAD TO BE SPICY – sauté a finely chopped jalapeño in oil of your choice and add to the batter as well). Remove your smoking hot skillet from the oven, pour in your batter and bake for 25-30 MINUTES or until the center is firm. (The box says to bake for 15-20 minutes but you will need a little extra time because you basically tripled the liquids).
NOW is the best part. THE THIRD TRICK! After your cornbread has cooled, remove it from the baking dish. Melt 2 tB. of butter and mix with 2 tB. of honey. Use a fork to poke holes in the top of your cornbread. Drizzle the entire cornbread with your honey-butter mixture and finish with a sprinkle of salt. PLACE THE CORNBREAD BACK under the BROILER for 3 minutes so the honey butter gets a little crispy.
I lied. There is a fourth – and MAJOR – secret here. This one is a personal favorite. Last time I made cornbread I served it with St. Louis Ribs. Very traditional pairing. But you know what the BEST use of your cornbread is? ICE. CREAM. SUNDAE. Heat up a slice (or two) of your leftover cornbread. Top with a spoonful (or two) of vanilla ice cream. Finish with a drizzle of honey. THANK ME LATER 🙂