Sweet Cornbread

By okstategrad

From Mary Anne with Good Morning Oklahoma - Channel 8. By combining both one cake mix and two cornbread mixes, the cornbread is less crumbly and oh-so-deliciously sweet. Since this recipe makes quite a lot of cornbread, I like to freeze the muffins for later use.

Ingredients

• 1 16 1/2 oz yellow cake mix
• 2 jiffy corn muffin mix
• Oil
• Milk
• Eggs
• Pam cooking spray
• Cinnamon Honey Butter

Preparation

Step 1

Preheat oven to 350 degrees or according to directions on cake mix box. Place muffin paper lines in a 12-cup muffin tin. Also spray a 9x13 baking pan using non-stick cooking spray (Pam)

In separate medium bowls, make cornbread batter and cake batter as directed on both sets of boxes. Pour batters together into one large bowl. Beat with electric mixer on medium speed until combined.

Pour or spoon batter about 1/2 full into prepared muffin lines. Then pour rest of batter into prepared 9x13 pan. Bake for approximately 20-22 minutes for muffins and 30 minutes for cornbread.

Serve with Cinnamon Honey Orange Butter

NOTE: You can add sliced jalapeno to taste that have been drained and patted dry with a paper towel.