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Marie Callender's Corn Bread
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Using a mixture of corn muffin mix and cake mix for semi-sweet cornbread is a smart move, but the real genius comes with a generous topping of mouthwatering, bacon-infused honey butter.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 box (9 ounce size) Jiffy corn muffin mix, plus ingredients to prepare
1 box (9 ounce size) Jiffy yellow cake mix, plus ingredients to prepare
Honey Butter Recipe
1/4 pound butter
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
2/3 cup honey
directions
Cornbread: Prepare each box according to package directions and gently fold together. Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle with a little crisp bacon.) Bake according to box directions for the yellow cake mix.
Honey Butter: Beat butter until light and creamy. Add drippings and bacon. Take honey and beat into butter mixture until light and fluffy (almost floats out of the bowl) Can be frozen (will last up to a year).
added by
WERT25
nutrition data
436 calories, 26 grams fat, 47 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
January 9, 2006
I love this recipe! The Cornbread is so soft and moist that it practically melts in your mouth.