The perfect complement for a bowl of chili. This recipe includes fresh corn and creamed corn in the ingredients for added flavor. You can also try adding diced bell pepper or jalapeno to the batter for more flavor and texture to your cornbread.
1 box Jiffy corn muffin mix
8 ounces creamed corn
4 ounces whole corn kernels
1/3 cup skim milk
2 tablespoons honey
Preheat the oven to 350 degrees. Grease an 8x8 inch square pan.
In a large bowl, combine the corn muffin mix, creamed corn, kernels, egg, milk, and honey. Mix together well. Pour into the greased pan.
Bake until golden brown, for about 20 minutes, or until a toothpick inserted into the center comes out clean.