I adore cornbread. I like it dense, I like it dry; in a muffin or a loaf; melt some honey butter over the top of it and I feel my life is complete. Bring me some cornbread and you have a friend for life; whether you like it or not. Use this information wisely.
For the following reasons, I have decided that you need to make this recipe tonight:
1. The incredible flavor and love of life that it will bring you
2. The sheer ease
3. (This is my favorite, well maybe not, I think number 1 is; this definitely is number 2. Well it really is number 3 but….you know what I mean.) It costs so little to make!!!
4. If you have any leftover you automatically have breakfast!!
Incredibly tasting and cheap to prepare recipes that can be used for multiple meals bring me joy…
I bring the following information to you with only one warning – Do not take these out of the oven when anyone else is around! They will be gone forever and you will not get to eat anything but the crumbs of half of one after you have fought your way through the crowd. I know because this happened to me.
Those were the best crumbs of my life…
Ok, are you ready? Here. We. Go.
For the honey butter
Ingredients
1 stick butter
1tbsp honey
In a bowl, throw an entire stick of butter and 1 tbsp of honey….difficult I know….
Set them aside for a bit so that the butter softens
Mash em and mix em together until well blended and creamy. Scrape all of that goodness out of the bowl (with your…..you guessed it! Your rubber spatula) and into a pretty serving dish.
For the muffins
Ingredients
2 packages Jiffy corn muffin mix
2 eggs
1 can creamed corn
2/3 cups milk
1 pint blueberries
Preheat the oven t
Preheat the oven to 400 degrees. Line 2 muffin pans with paper muffin holders or grease with butter. Or be like me and realize after putting paper muffin holder thingies into one pan that you don’t have enough to do both so you grease the second one.
My son though that right before I took this picture was a good time to rearrange the paper cups…
In another one of your obnoxiously colored bowls combine corn muffin mix
eggs
creamed corn
and milk
Whisk until fairly smooth; it will be lumpy and chunky, I mean, how smooth can something be when you have whole corn kernels in it??
Next, add the blueberries and mix the batter together
Reserve a handful of blueberries for your son who loves them so much….and that alone makes you smile….
Pour the batter into the 24 muffin cups filling each about half way. Try not to overfill them, but do make as much of a mess as possible and drip a ton on the pan itself so that it will be extra hard to clean later. Let the mixture sit for about 3-4 minutes before placing the pans into the preheated oven.
I couldn’t decide on pictures so you get both…
Practical…
Artsy….
Bake for about 15-20 minutes until golden brown or until a toothpick inserted into the center comes out clean. Remove from the oven and let sit for about 5 minutes. Serve with honey butter.
This is where I would have taken a picture of the muffins as they came out of the oven, however, we had people over and I was talking…boy do I like to talk….and the picture taking was overlooked as I tried to fight them off before the muffins hit the table.
I hope you understand….
Now, sit with a muffin in front of you for a few minutes. Take in the beauty. The aroma…. Now, dig in and enjoy. You deserve it.
** I have done 2 things differently in this post and would greatly appreciate feedback. 1) I put the photo instructions/descriptions above the photos rather than below them. 2) I have placed printable instructions below (by printable I mean you can highlight, copy and paste into a word doc without the pictures. Unless you really want the pictures, then by all means copy, paste and print the whole thing).
For the honey butter
1 stick butter
1tbsp honey
For the muffins
2 packages Jiffy corn muffin mix
2 eggs
1 can creamed corn
2/3 cups milk
1 pint blueberries
Preheat the oven to 400 degrees. Line 2 muffin pans with paper muffin holders or grease with butter. In a bowl combine corn muffin mix, eggs, creamed corn, and milk. Whisk until fairly smooth; it will be lumpy and chunky, don’t worry about that. Next, add the blueberries and mix the batter together. Pour the batter into the 24 muffin cups filling each about half way. Try not to overfill them. Let the mixture sit for about 3-4 minutes before placing the pans into the preheated oven. Bake for about 15-20 minutes until golden brown or a toothpick inserted into the center comes out clean. Remove from the oven and let sit for about 5 minutes. Serve with honey butter. Enjoy!
One Mad Housewife 