Skillet Buttery Cornbread

• Vegetarian
• Gluten free

• Produce

  • 1 15 oz. can Cream corn, sweet

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Honey

• Bread & Baked Goods

  • 2 Boxes Jiffy cornbread

• Dairy

  • 4 tbsp Butter
  • 1 Heafty dollop sour cream
  • 1/2 cup Whole milk

Found on bsugarmama.com

Description

Ingredients

• 2 Boxes Jiffy Cornbread
• 2 large eggs
• ½ c. whole milk
• 4 tbsp. Butter, melted and divided
• 15 oz. can sweet cream corn
• 1 heafty dollop sour cream
• ¼ c. honey

Directions

• Preheat oven to 350 Degrees
• In a large bowl, combine the jiffy cornbread mix, large eggs, milk, 2 tbsp. Melted butter, and mix well together. Add the sour cream and creamed corn to stir.
• Using a medium-large cast iron skillet, place on stove on medium heat and add 2 tbsp of butter and allow to melt and come to a slight sizzle. Pour the cornbread mix into the skillet and place in oven for 20-25 minutes. As soon as the cornbread comes out allow to slightly cool. Add more butter around the edges, if desired and cut into triangles.