Mary Anne’s Sweet Cornbread With Cinnamon Honey Orange Butter - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Sweet Cornbread With Cinnamon Honey Orange Butter

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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

  • Preheat oven to 350 degrees F or according to directions on cake mix box. Place muffin paper liners in a 12-cup muffin tin. Also, spray a 9x13-inch baking pan using non-stick cooking spray (Pam).
  • In separate medium bowls, make cornbread batter and cake batter as directed on both sets of boxes. Pour both batters together into one large bowl. Beat with electric mixer on medium speed until combined.
  • Pour or spoon batter about 1/2 full into prepared muffin liners. Then pour rest of batter into prepared 9x13-inch pan. Bake for approximately 20-22 minutes for muffins and 30 minutes for cornbread.
  • Serve with cinnamon honey orange butter!

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

  • Add butter, honey, cinnamon, nutmeg and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix well and serve at room temperature. Stir in pecans and orange zest. Mix well.

Makes 3/4 cup.

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