Honey Vanilla Cornbread
Sometimes your regular Jiffy cornbread just needs a little upgrade. This Honey Vanilla Cornbread is buttery, sweet, and just indulgent enough to feel like you're having dessert with dinner. And after a long day, I see absolutely nothing wrong with that.
Gourmet Mommie Tip#1:
Don't Skip the Butter: Melting the butter directly in the cast-iron skillet gives the cornbread its buttery edges and rich flavor. Leave the remaining butter in the skillet when you add the batter so the cornbread bakes right in it. Keep a close eye on the butter while it melts. You want it slightly browned, not burnt.
Notes
1
Preheat Oven & Melt Butter | Preheat oven to 400°F. Place ¾ stick of butter in a cast-iron skillet and transfer it to the oven while it preheats. Allow the butter to melt and brown slightly, about 5 minutes, keeping a close eye on it so it doesn't burn. The butter may finish melting before the oven is fully preheated. Carefully remove the skillet from the oven and place it on a heat-safe surface.
2
Prepare Cornbread Batter | In a large bowl, combine the Jiffy Corn Muffin Mix, all-purpose flour, yellow cornmeal, eggs, ½ cup evaporated milk, vanilla powder, salt, dried parsley, brown sugar, and honey. Carefully measure 2 tablespoons of the melted butter from the skillet and add it to the batter. Mix until just combined. If the batter is too thick, slowly add up to ¼ cup more evaporated milk until the desired consistency is reached.
3
Bake Cornbread | Pour the batter directly into the hot cast-iron skillet with the remaining melted butter. Bake at 400°F for 20–25 minutes, or until golden.
4
Prepare Honey Butter | Add the butter and honey to a microwave-safe bowl or small saucepan. Heat until the butter is melted and the honey is warm, stirring until combined. Remove from the heat or microwave, then stir in the vanilla.
5
Slice & Serve | Allow the cornbread to cool slightly before cutting into pieces. Drizzle the honey butter over the warm slices so it can soak into the cornbread.
Instructions
1 box Jiffy Corn Muffin Mix
½ cup all-purpose flour
½ cup yellow cornmeal
2 eggs
½ cup evaporated milk (plus up to ¼ cup more if needed)
½ teaspoon vanilla powder
¾ stick unsalted butter (divided)
¼ teaspoon salt
½ tablespoon dried parsley
¼ cup brown sugar
Honey (to taste)
Cornbread
1 stick unsalted butter
2–3 tablespoons honey
1 teaspoon vanilla
Honey Butter Drizzle
Gourmet Mommie
Jazzmyne Buckels
HONEY VANILLA CORNBREAD
8-10 Servings
423 Calories / Serve
PREP
10 M
COOK
20-25 M
REST
5 M
TOTAL
30-40 M
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