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Destined to become your favorite BBQ side dish!
Preheat oven to 375°F. Spray a 10″ cast iron skillet with cooking spray and set aside. You could also use a 9″x12″ baking dish, or something of similar size. Stoneware works well.
In a medium bowl, stir together the corn muffin mix, salt, both corns, butter, sour cream, egg and honey. Pour the mixture into the prepared skillet, smoothing out the top.
Bake for 45 minutes, or until set and golden brown. Serve hot with a little sprinkle of coarse salt over the top.
If you like a little heat to your cornbread, add some chopped jalapenos to the batter or add jalapeno slices to the top of the batter once it has been poured into the skillet.
And if you like even more sweetness, drizzle a bit of honey over your serving and finish with a little sprinkle of coarse salt. A scoop of ice cream makes this a delicious dessert!
Source: Adapted from Kristi Pickert’s recipe box, a recipe she got from her mom who got it from a co-worker. Whew! Dontcha just love the shared recipe trail?!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!