The Pioneer Woman Tasty Kitchen
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Amazingly Delicious Cornbread

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Level: Easy

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Description

I do not like cornbread; however, I ate one similar to this at an upscale steakhouse in town. I loved it! The waitress gave me the list of ingredients, which I took home and wasted little time attempting to duplicate. This is pretty darn close to the original!

Ingredients

  • 2 boxes Jiffy Corn Muffin Mix, 8.5 Ounce Boxes
  • ⅔ cups Buttermilk
  • 2 whole Eggs
  • 2 Tablespoons Honey
  • ½ cups Shredded Sharp Cheddar
  • 1 cup Frozen Sweet Corn
  • ½ cups Finely Diced Onion
  • 1 whole Finely Diced Jalapeno (seeds Removed)

Preparation

Preheat oven to 400 F. Spray a 24-count mini muffin tin with non-stick spray.

In a large bowl combine the first four ingredients, mixing until well combined. Add the remaining ingredients and stir until everything is well incorporated. Let the batter sit for a few minutes before filling the tins.

Fill the muffin tins until almost full. Bake for 14 minutes.

Makes around two dozen mini cornbread muffins.

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