Now I can have my cornbread and cake, too! By combining both one cake mix and two cornbread mixes, the cornbread is less crumbly and oh-so-deliciously sweet. Since this recipe makes quite a lot of cornbread, I like to freeze the muffins for later use.
1 (16.5-ounce) yellow cake mix
2 Jiffy Corn Muffin mixes
Oil, milk, water and eggs according to package directions on all 3 packages
Cinnamon Honey Butter, recipe below
Makes 12 regular-sized cornbread muffins and one 9x13-inch pan of sweet cornbread.
Note: You can add sliced jalapeno to taste that have been drained and patted dry with a paper towel.
Cinnamon Honey Orange Butter:
1 stick unsalted butter, softened
1/3 cup honey
1/4 teaspoon ground cinnamon
Dash freshly grated nutmeg
1/4 cup toasted pecan pieces
1 Tablespoon orange zest
Makes 3/4 cup.
P.O. Box 8 Tulsa, OK 74101-0008