Honey Buttered Corn Bread Hits The Spot!
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The corn in this recipe and the honey bring the perfect balance of sweet and salty. It is something like eating a fried plantain with your meal. It just blends so well without the sweetness overpowering it. I’ve actually been eating cornbread and honey butter all of my life. My mother used to make it quite often when we were kids. She would refer to it as Johnny Cake. Although, I think Johnny Cake might be something different than cornbread.
My sister says she loves corn but she doesn’t consider it to be a vegetable. She wanted you all to know that haha!
She is so absolutely right. There is no way this can be confused as a vegetable dish because of how much deliciousness there is in it.
Ingredients
2 cans Whole Kernel Corn
1 can Cream Style Corn
1 Box Jiffy Corn Muffin Mix
1 Cup Daisy Sour Cream
1 Stick Land O’ Lakes butter (1/2 cup)
Instructions
Pour all three cans of corn into a mixing bowl. You will need two cans of corn (drain the water off first) and one can of creamed corn.
Now add the Corn Muffin mix and one cup of sour cream into the bowl.
Melt one stick of butter in the microwave and then pour the melted butter into the bowl.
Mix all the ingredients together.
Pour the corn casserole mixture into a oven safe pan that has been sprayed with non-stick spray.
Bake in a 350 degree oven for 45 minutes. Remove from oven, sprinkle some grated cheese on the top and cook for an additional 5-10 minutes or until the cheese is melted.
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Quick Tip: Use as much whole kernel corn in this as you’d like.