Honey Butter Cornbread

• total time: 32 minutes

Ingredients

For the cornbread:

3 tablespoons unsalted butter, for greasing the pan

8 tablespoons unsalted butter, melted

2 packages Jiffy Corn Muffin Mix

1 can creamed corn

⅔ cup buttermilk

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

For the honey butter:

5 tablespoons unsalted butter

⅓ cup honey

¼ teaspoon salt

Directions

Preheat the oven to 375F. Place 3 tablespoons of butter into a 9 x 9-inch square pan and place in the oven to melt.

Meanwhie, mix together 8 tablespoons of melted butter, the Jiffy Corn Muffin mixes, the creamed corn, buttermilk, eggs, vanilla, and salt until combined.

Remove the pan from the oven. The butter should be melted at this point. Pour the batter into the pan and bake until golden brown on top, 30 to 35 minutes.

While the cornbread bakes, make the honey butter. Place the remaining 5 tablespoons of butter, honey, and salt into a microwave safe bowl to melt.

Once the cornbread is out (and still warm!) brush the honey butter on top and enjoy!