Brian’s Sweet Cornbread
Think Boston Market Cornbread but better! I have a sweet tooth and after many tweaking attempts, I have found this to be perfect for me. It's a little sweeter than any other cornbread and probably should be called, "Brian's Sweet Corn Cake".
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Equipment
- 1 10" Cast Iron Skillet
Ingredients
- 1 box Jiffy Cornbread Mix 8.5oz Box
- 1 box Jiffy Yellow Cake Mix 9.0oz Box
- ½ cup water
- ⅓ cup milk
- 2 eggs
- ⅓ cup sugar
- ¼ cup orange blossom honey
Instructions
- Preheat the oven to 350˚F.
- Spray 10" cast iron skillet with Pam (or similar – don't use butter)
- Add all ingredients into a large bowl and whisk together for 3 minutes. Do not use a power mixer, i.e. break a sweat.
- Fill a 10″ cast iron skillet with the batter.
- Bake at 350˚F degrees for approximately 35 minutes or until a cake tester comes out clean in the center.
- Put the skillet on a cooling rack.
- Let the cornbread rest for 15 minutes before cutting and serving.
Nutrition
Serving: 1gCalories: 91kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.004gCholesterol: 1mgSodium: 318mgPotassium: 52mgFiber: 2gSugar: 22gVitamin A: 30IUVitamin C: 0.1mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!
