September 25, 2019
With Honey Butter Glaze
My mom would make us Jiffy Corn Muffins at least once a week…and us kids always gobbled them up with sweet cream butter and Palmalito guava jelly. YUM!
Mom was from Boston so she liked a sweet cornbread – which is heresy here in the south where we like cornbread without sugar made in a bacon greased cast-iron skillet. My dad was from Christmas, Florida – so we got the best of both worlds, the deep south cooking as well as the northern influences from my mom with her chowders, New England boiled dinner with corned beef, and hearty stews.
I like cornbread every which way – sweet or not. And I make croutons from either if there are leftovers (which is not too often) – they really make a salad sing. Just cut the cornbread in one-inch cubes – place them on a baking sheet tossed with a bit of melted butter or extra virgin olive oil, salt and pepper – bake in a 350 degree oven until nice and crispy. Sometime try a Panzanella salad made with cornbread croutons – they kick it up tremendously.
Of course, I cannot leave a simple thing like cornbread well enough alone…I’m always tinkering with a recipe. Wanting a more-moist cornbread, I added a can of creamed corn, which was good, but I kept tinkering. I added some diced jalapenos – good, but I kept tinkering – finally reaching perfection when I melted butter with honey and poured it all over the top. OMG!!! You’ve got to make this for your family and friends…perfect accompaniment for picnics, Sunday supper, BBQ’s, fried chicken & collards, church socials – you name it – and it will be a super hit.
- 3 boxes Jiffy Corn Muffin mix
- 3 lightly beaten eggs
- 1 cup whole milk
- 1 can creamed corn
- 2 jalapenos finely diced including seeds
- 1/2 cup honey (I like orange blossom)
- 1 stick butter
Combine Jiffy mixes, eggs, milk, creamed corn, and jalapenos in large bowl and stir until combined – do not overmix. Let sit for 5 minutes. Pour into a greased 9” X 13” baking pan, and let sit a couple more minutes. I use a baking spray, but a vegetable oil will do fine.
Bake in preheated oven until a toothpick comes out clean…approximately 30 t0 40 minutes. Everyone’s oven is different so look at it in 30 minutes and rotate – continue to bake if necessary.
Melt butter with honey in microwave…stir to combine. When cornbread is done – remove from oven and poke with holes with a skewer. Pour melted honey butter over cornbread and let cool. This cornbread is good warm or room temperature.
You can bake them in muffin tins as well.