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Amazingly Delicious Cornbread
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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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