Cooking – Shortybiscuit

An attendee to my camping trips has been bringing along BJ’s cornbread and we’ve loved the tradition. I’ve also been trying to find the perfect cornbread recipe for some years – not really trying too hard. I finally came upon a recipe that I tweaked and it is really the perfect cornbread for me. Try it!

Cornbread in a Lodge Cast Iron Wedge Pan

Shortybiscuit’s Cornbread

Perfectly moist cornbread that's slightly sweet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Appetizer, Dessert, Snack

Cuisine American

Servings 16

Equipment

1 Medium mixing bowl
1 Whisk
8×8 baking pan
1 Size 12 cookie scoop (If using wedge pan)
2 Lodge wedge pans (instead of 8×8 baking pan)

Ingredients

1/3 cup melted butter cooled
2 eggs
2/3 cup milk
2 tbsp honey
1 cup sour cream
2 boxes Jiffy Corn Muffin Mix

Instructions

Preheat the oven to 400 F. Grease an 8 x 8 pan or 2 cast iron wedge pans with cooking or baking spray. If using a wedge pan, heavily spray each cavity.
Melt the butter and cool
In a large mixing bowl whisk the eggs and butter together
Whisk in the milk and honey
Whisk in the sour cream
Finally, add the Jiffy Corn Muffin Mix and stir until just combined
Pour the batter into the greased pan and bake for 25 – 30 minutes
Check the cornbread after 25 minutes to see if it is ready. Use a toothpick and if it comes out clean it's done. If not, check again in 5 mins.
Top with honey or honey butter and enjoy.