Pepped-Up Boxed Cornbread

 



We love corn muffins, but we don’t always have time to make them from scratch. A boxed mix is an easy way for us to have corn muffins at any time. So we like to keep a couple boxes in our pantry ready to go at a moment’s notice. What’s even more fun about corn bread is how it can be made both sweet and savory.


Sometimes a box mix can be a little boring, so this recipe really jazzes up the pre-made mix and gives us a flavorful, slightly sweet muffin that is moist and delicious. All you have to do is add the ingredients and bake until perfect. We made them last night as a side for chili, then warmed the leftovers this morning for a tasty breakfast. Try them today!


Pepped Up Boxed Cornbread

30 minutes to prepare 12 muffins


INGREDIENTS


1 (14 oz) package corn muffin mix

1/3 cup unsalted butter, melted

2 eggs

3 tablespoons honey

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon


PREPARATION


Preheat oven to 350°F and grease or line muffin pan.

In a large bowl, sift together cornbread mix, salt and cinnamon. Set aside.

In a separate bowl, whisk butter, eggs, honey, sour cream and vanilla.

Pour wet ingredients into dry ingredients and stir until well combined; avoid over mixing.

Divide batter evenly into baking cups.

Bake muffins for 16-18 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.